IPC Debuts Three Recipes Using Frozen Idaho Potatoes

The Idaho Potato Commission (IPC) has introduced several new recipes that feature frozen Idaho potato products to provide time-saving convenience for those preparing classic winter dishes at home as well as the kitchens of foodservice and catering outlets.

“They were created to help cooks find new uses for frozen potatoes that help reduce time in the kitchen without sacrificing flavor,” said Frank Muir, IPC’s president and chief executive officer. “There are literally dozens of frozen potato products that can be incorporated into any meal – breakfast, lunch or dinner. The key is to look for the famous ‘Grown in Idaho’ seal on the packaging.”

Rustic Idaho Potato Onion Soup is an appetizer or starter that’s ready to serve in just 35 minutes. Frozen hash browns are cooked in a savory onion broth in this three-step recipe.

Perky Idaho Potato Meatloaf is made with frozen potato puffs that add rich flavor and texture to time-honored meatloaf, and the addition of Sriracha spices up the traditional recipe.

For an ethnic take on a Beef Stew, Filipino Beef Estofado boasts a soy sauce-accented broth made with frozen Potatoes O’Brien, carrots, peas and beef sirloin.

Below are two recipes. The first details how to prepare six servings of Filipino Beef Estofado, while the second provides step-by-step instructions for making Rustic Idaho Potato-Onion Soup.

Filipino Beef Estofado
Filipino Beef Estofado serves up savory ethnic flavor from the Philippines Islands. The dish features Potatoes O’Brien, carrots and peas.Ingredients:

• 4 cloves garlic, finely chopped
• 32-ounce carton low sodium beef broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 bay leaf
• 1/4 teaspoon freshly ground black pepper
• 1 pound lean beef sirloin, cubed
• 2 teaspoons olive oil
• 1/4 cup cider vinegar
• 1 tablespoon cornstarch
• 1/4 cup water
• 4 cups frozen carrots and peas
• 4 cups frozen Potatoes O’Brien

Directions:

1. In a medium bowl, whisk together garlic, 1 cup beef broth, brown sugar, soy sauce, bay leaf, and black pepper. Add the beef, stir to combine, cover, and refrigerate for at least 30 minutes.
2. In a large saucepan, heat olive oil over medium heat. Remove the beef from the marinade, reserving marinade. Discard the bay leaf. Pat the beef dry with paper towels. Brown the beef on all sides, about 5 minutes.
3. Add the reserved marinade, vinegar and remaining broth, bring to a boil, reduce heat, and simmer for 30 minutes.
4. In a small bowl, stir together the cornstarch and water and add to the beef mixture with carrots, peas, and potatoes; increase heat to medium-high and cook 10 minutes or until thickened slightly, stirring frequently.
5. Season to taste with salt and pepper before serving.

Rustic Idaho Potato-Onion Soup
Rustic Idaho Potato-Onion Soup combines frozen hash browns, which cook right in the soup, with a savory onion broth.Ingredients:

• 1 tablespoon vegetable oil
• 2 medium onions, thinly sliced (8 ounces total)
• 4 cups reduced sodium beef or vegetable broth
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried thyme leaves
• 4 cups frozen shredded Idaho hash browns
• 4 thin slices crusty bread, lightly toasted
• 4 tablespoons grated Gruyere or mozzarella cheese

Directions:

1. In a large skillet, heat oil over medium-low heat. Add the onions and cook for 15 minutes, stirring frequently, until browned on edges.
2. Meanwhile, in a large saucepan combine the broth, vinegar, Worcestershire sauce and thyme and bring to a boil over high heat. Boil 8-10 minutes or until reduced to 3 cups. Add the hash browns and onions, return to a boil, reduce heat to a simmer and cook, uncovered, 10 minutes or until potatoes are tender.
3. Divide the soup into four bowls, topping each with one slice of toasted bread and one tablespoon of cheese.

For Variation, lightly toast the bread in the broiler, then top each piece with cheese and run under broiler again until slightly melted before placing on top of soup.

About the Idaho Potato Commission
Established in 1937, Eagle, Idaho-based the IPC is a state agency that is responsible for promoting and protecting the “Grown in Idaho” seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho potatoes. The state’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho potatoes a unique texture and flavor. For more information, visit www.idahopotato.com.