Hash Browns With Tofu And Mixed Vegetables

• 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

1. 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.
2. 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.
3. 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.

potatoes, walnut, parsley, vegetable oil, carrots, mixed mushrooms, flour, white wine, heavy cream, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/17453 (may not work)