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Author Notes: This is what happens when you try and fail to make hashbrowns. Whether the cause of failure was my pan or my technique, I can't say. However, I was able to scrape the grated (and still uncooked) hash out of the pan and retool it into a delightful bisque. I've streamlined the process a little bit but it's still delicious! —Stephanie
- 2 shallots, diced
- 2 tablespoons butter
- 1 pound Yukon gold potatoes
- 1 pound sweet potatoes
- 1/2 medium acorn squash
- 3 cups vegetable broth or stock
- 2 teaspoons granulated garlic
- 1 large pinch of sea salt
- 2 tablespoons herb poultry seasoning
- 1/2 cup sour cream
- Nutmeg, to taste
- In large, heavy bottomed pot, over medium heat, sweat shallot in butter until translucent, about 4 minutes.
- Peel and cube potatoes, sweet potatoes, and squash.
- Add potatoes, sweet potatoes, squash, broth, garlic, salt, and poultry seasoning to onions. Simmer, covered, about 20 minutes or until potatoes are fork tender. Remove from heat and let cool.
- Once at room temperature, blend in small batches until smooth. Place bisque back in pan and heat through.
- Remove from heat and stir in sour cream. Before serving, grate nutmeg on top.
- This recipe was entered in the contest for Your Best Recipe with Potatoes
No Laffy Matter
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