Product Highlights
Haco-Swiss Potato Mix

Haco’s highly versatile Potato Croquette Mix can be used to prepare an appetizing array of baked, pan fried, deep-fried, and sculpted potato accents and side dishes.

Excellent for appetizers and entrées, the dough can be easily enriched with finely chopped herbs, garlic, a brunoise of vegetables, spinach, nuts, meats, grated cheese, vegetable purées, and even coconut shavings, to create a wide variety of applications. It is easy to shape and can be piped through a pastry bag. Croquette presses are available for sale.

• An ideal basic mix for easy preparation of potato specialities, such as:
  • Potato croquettes
  • Potato gallettes
  • Pommes Duchess                    
  • Piped potato borders for dishes and plate presentation
  
  
• A multi-tasking, consistent product.
• Can be made in advance, frozen and stored for when needed.
• All natural potatoes and eggs.
• Simply blend with water to prepare. No breading necessary for deep-frying. No egg wash necessary.
• For piped applications, more water can be added to facilitate use.
• Enrich with chopped fresh herbs, garlic, a brunoise of vegetables, spinach, nuts, meats, grated cheeses, coconut shavings.
• Facilitates HACCP food preparation requirements.

A Recipe Idea: Cuban Mojo

Specialty Ingredients
#509 HACO-Swiss POTATO CROQUETTE
#633 HACO-Swiss DEMI GLACE
#1-085 Ground Black Pepper Coarse
#1-062 Ground Cumin
#055204 Extra Virgin Olive Oil
#90096 Key Lime Juice

Ingredients
Brusselsprout-Queso Blanco Slaw
Brusslesprouts, raw, finely shaved on the mandolina
Red pepper, finely diced
Queso Blanco, finely diced
Corn kernels, fresh
Cilantro, fresh, chopped
Key Lime Juice
Salt, to taste
Pepper, to taste

Cuban Mojo
Garlic, chopped
Ground Cumin, toasted
Coriander, ground
Salt, to taste
2-3 tbsp Extra Virgin Olive Oil
Key Lime Juice
Jerez vinegar (Spanish sherry vinegar)
1 ea  Pork tenderloin, fresh

Sweet Corn-Cilantro Potato Cake
Potato Croquette Mix
Corn kernels, fresh
Cilantro, fresh, chopped
Ground Black Pepper Coarse

Jerez-Vinegar-Shallot Reduction Sauce
1 cup  Jerez vinegar (spanish sherry vinegar)
1 ea  Shallot, large, diced halfway down
Demi Glace
1 tsp  Butter, fresh

Garnish
Avocado
Fried plantain semi-ripe
Thyme, fresh

Preparation
Brusselsprout-Queso Blanco Slaw
Mix the finely slivered brusselsprouts with the diced peppers, quesco blanco and some fresh corn kernels, chopped cilantro, Key Lime Juice, salt and pepper. Let rest for about 30 minutes.

Cuban Mojo
Place the garlic, toasted cumin, coriander and salt in bowl heat the 2-3 tablespoons Extra Virgin Olive Oil in a pan and pour it into a bowl, blend and let stand for 10 minutes. Then add the lime juice and a little jerez vinegar. Let cool. Place the whole tenderloin into the mojo mixture, turning well, let marinade for one hour. Heat Extra Virgin Olive Oil in a skillet and brown the tenderloin all around, place in a 375°F/191°C oven and bake medium rare to medium.

Sweet Corn-Cilantro Potato Cake
Prepare Potato Croquette Mix according to instructions. Add fresh corn kernels, chopped cilantro, season with additional ground black pepper. On a parchment covered sheet pan, mold the potato mixture into 5" tart rings about 3/4" thick, bake to golden brown on one side in a buttered non stick pan. Finish in the oven before serving.

Jerez-Vinegar-Shallot Reduction Sauce
In a non reactive sauce pot, reduce 1 cup Jerez-Vinegar and one large diced shallot half way down, add the previously prepared Demi Glace sauce and reduce for another 10 minutes adjust seasonings. Whisk in a teaspoon of fresh butter.

Setting
Place the warm potato cake on the center of the plate, drizzle Jerez-Vinegar Shallot Reduction Sauce around it, place enough slaw onto the cake, place the thinly sliced pork tenderloin a cheval around the slaw, avocado on the side of it, garnish with fried plantain and fresh herb