Hash Browns With Tofu And Mixed Vegetables - cooking recipe

Ingredients

1 1/2 lb waxy potatoes, such as Yukon Gold, peeled and coarsely grated
1/2 cup walnut pieces, chopped
2 tbsp fresh parsley, chopped
3 tbsp vegetable oil
11.5 oz smoked tofu, cut into strips
3/4 lb carrots, peeled and thinly sliced on a bias
2/3 lb mixed mushrooms, wiped clean and cut to equal sizes
1 tbsp all-purpose flour
1/2 cup dry white wine
3/4 cup heavy cream
2 None spring onions, trimmed and finely sliced

Preparation

For the hash brown, mix the grated potatoes with the walnuts and 1/2 the parsley and season. Heat 2 tbsp oil in a large non-stick frying pan, add the potato mixture and saute over medium heat for 4-5 mins, stirring. Flatten the mixture down and cook for 8 mins. Slide the hash brown onto a plate and invert back into the pan. Cook for another 8 mins until both sides are golden.
Meanwhile, heat the remaining oil in a separate pan and saute the tofu until golden. Remove with a slotted spoon and set aside. Add the carrots and mushrooms to the pan and saute for 5 mins then sprinkle in the flour and cook for 1 min. Gradually stir in the wine and cream and simmer for 5 mins until the sauce has thickened. Season to taste. Return the tofu to the pan with the spring onions and cook for 1-2 mins.
Slide the cooked hash brown onto a plate and cut into wedges. Serve topped with the vegetables, tofu and sauce. Garnish with the remaining parsley.