A creative and delicious way to prepare crispy potato hash using a waffle iron. This dish combines the richness of curry and coconut cream with the freshness of tomato and chives, along with the crunchy texture of the potato and other vegetables.
1: Add all hash ingredients to a bowl and set aside.
2: Sauté onion in olive oil with curry powder, cumin, paprika, salt, and pepper over medium-high heat for 5 minutes.
3: Add tomato and cook for 2-3 minutes.
4: Add chopped garlic and cook for 1 minute.
5: Pour in vegetable broth and bring to a simmer for 2-3 minutes.
6: Pour the mixture into a blender and blend on high for 2 minutes.
7: Sear mushrooms with olive oil, salt, and pepper over medium-high heat until browned, about 5-7 minutes.
8: Combine coconut cream with lemon juice.
9: Place hash in the waffle iron and close it up.
10: Cook for 10 minutes, then check every few minutes until it reaches desired crispiness.
11: Serve with mushrooms, tomato, chives, curry, and coconut cream.
