Specifications

4
WHITE & SWEET HASH BROWN POTATOES
Makes 12 servings
1-1/2 tablespoons (25 ml) unsalted butter
1-1/2 tablespoons (25 ml) extra virgin olive oil or vegetable oil
1-1/2 pounds (750 g) russet potatoes, skins on, cut in 1/2-inch
(1.25 cm) dice
1/2 pound (250 g) sweet potato, peeled, cut in 1/2-inch (1.25 cm) dice
1 cup (250 ml) chopped red pepper
1 cup (250 ml) chopped onion
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground black pepper
1/2 teaspoon (2 ml) thyme
1 tablespoon (15 ml) chopped parsley
Melt butter and oil in Cuisinart
™
Electric Skillet set on “WARM”. Add the
white potatoes, sweet potatoes, red pepper, onion, salt, pepper, and thyme;
gently, but thoroughly stir to coat with butter.
Cover Skillet and turn heat to 350°F (177°C); cook/steam for 10 minutes.
Stir; cover again for 3 minutes. Remove cover, stir, and brown the potatoes
for 5 more minutes.
Garnish with parsley and serve.
Nutritional information per serving:
Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 127 • calc. 35mg • fiber 3g
FRESH SALMON & POTATO HASH
Makes 6 servings
1-1/2 pounds (750 g) fresh salmon fillets, boneless, skinless,
cut in 1-inch (2.5 cm) cubes
3/4 teaspoon (4 ml) kosher salt, divided
1 tablespoon (15 ml) extra virgin olive oil
1 pound (500 g) Huston’s Yukon Gold
™
Potatoes, unpeeled, cut in 1/2
to 3/4-inch (1.25 - 1.88 cm) dice
1 cup (250 ml) sliced celery (cut on the bias in 1/2-inch [1.25 cm]
slices)
3/4 cup (175 ml) diced yellow pepper (cut in 3/4-inch [1.88 cm] pieces)
8 ounces (250 g) asparagus, tough ends trimmed, cut in thirds
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1/2 cup (125 ml) half-&-half
1 teaspoon (5 ml) dill weed
1 tablespoon (15 ml) chopped fresh parsley
1 tablespoon (15 ml) chopped chives (optional)
Preheat Cuisinart
™
Electric Skillet to 375°F (190°C). Season salmon with 1/2
teaspoon (2 ml) salt and place in a single layer in skillet. Cook uncovered,
turning pieces over 2-3 times, until nicely browned, about 4 minutes.
Remove from Skillet and keep warm.
Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat
to 300°F (149°C). Add celery, peppers, asparagus, shallot, garlic, and
remaining 1/4 teaspoon (1 ml) salt; cover and cook until vegetables are just
tender, about 5 minutes. Add half-&-half and dill; cook uncovered until liquid
is reduced and thickened, about 4 minutes. Return salmon to the Skillet, 1-
2 minutes. Garnish with parsley and chives.
Nutritional information per serving:
Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g
• chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g
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