PUPPY PAW HASH BROWNS INSPIRED BY GENSHIN IMPACT

For the Puppy Paw Hash Browns

Prepare a large high-sided skillet with about 3 inches of fry oil. Preheat the oil to 275 °F.

Peel and cut the potato into 1-inch cubes.

Transfer the potato cubes into the preheated oil and fry for 4-6 minutes, just until the potatoes have cooked but not gained color.

Using a slotted spoon, transfer the potatoes to a sheet tray lined with paper towels. Allow the potatoes to cool, about 15 minutes.

Working in batches, use a ricer to break down the potatoes.

Combine the broken down potatoes with the flour, pinenuts, egg, garlic, salt and pepper. Combine the mixture by hand or with a plastic spatula until completely homogenous.

Add the potato mixture to a silicone puppy paw mold. Freeze the molds for at least 1 hour or until the puppy paws release from the molds cleanly.

Meanwhile, preheat the same oil used for the first fry to 350 °F. Strain the oil first if necessary.

Fry the unmolded puppy paws for 3-5 minutes or until deeply golden brown. Transfer the fried puppy paws to a sheet tray lined with paper towels.

Serve the puppy paw hash browns immediately. Serve with broccoli, tomato jam, and garlic aioli.

For the Tomato Jam

Combine all ingredients in a dutch oven and cook for 30-45 minutes or until thick and glossy.

Store in the refrigerator until ready to use.

For the Garlic Aioli

Combine the garlic and salt in a mortar. Using the pestle, grind them into a paste.

Add the egg yolks to the mortar and combine the mixture with the pestle.

Very slowly, stream in the oil while mixing with the pestle.

Reserve until ready to serve.

For the Steamed Broccoli

Break the broccoli head into florets and trim the stalks.

Add 1-2 inches of water to a medium pot. Place a steamer basket inside the pot.

Bring the water to a boil. Add the broccoli to the steamer basket and cover the pot with a lid. Steam the broccoli for 6-8 minutes or until tender.