Island Frittata in Potato Skins with Shrimp Hash and Salsa

From: Executive chef Hugh Sinclair, Eden Occasions, Davie, Fla. Yield: 12 servings, 1 potato each.

SALSA:
3 cups fresh mango, diced
2 cups fresh papaya, diced
3 Tbsp. green onions, sliced
1/4 cup red onion, finely sliced
2 Tbsp. cilantro, chopped
1 tsp. habaòero pepper, minced
1/2 cup fresh lime juice
2 Tbsp. honey
2 Tbsp. sugar
to taste, salt and pepper

POTATO SKINS:
6 large Russet potatoes
3 Tbsp. olive oil

HASH:
1/3 cup olive oil
1 lb. 51/60 count shrimp, peeled and deveined
1 medium onion, sliced
3 Tbsp. ginger, finely chopped
3 Tbsp. garlic, finely chopped
2 Tbsp. thyme, chopped
1/2 cup red bell pepper, diced
5 tsp. Madras curry powder, divided
1/2 cup green onion, sliced
to taste, salt and pepper

FRITTATA:
12 large eggs, beaten (or 1 lb., 5 oz. frozen or liquid whole egg product)
1 Tbsp. jerk seasoning
2 tsp. garlic powder
3 Tbsp. olive oil
1/2 cup red bell pepper, finely diced
1/2 cup onions, diced
11/2 cup calabaza pumpkin or acorn squash,peeled and finely diced
1 Tbsp. thyme, chopped
2 tsp. salt
1 tsp. white pepper
12 leaves green leaf lettuce
12 cilantro sprigs

For salsa: Combine all ingredients for salsa in non-reactive bowl. Cover and refrigerate until service.

For potato skins: Bake or microwavecook potatoes until almost tender; cool. Halve potatoes; remove potato centers, leaving 1/8” rim and skin intact. Dice the centers; refrigerate dices and potato skins until service.

For hash: Heat oil in large pan. Stir in 1 tsp. of the curry powder; add shrimp and cook 2 minutes until shrimp turn pink and are opaque throughout. Remove shrimp; keep warm.

SautÈ onions, ginger, garlic, thyme and bell peppers in same pan with an additional 2 tsp. curry. Stir in reserved potato dices and remaining curry; sautÈ 2-3 minutes. Stir in green onions and shrimp. Add salt and pepper to taste. Keep warm.

For frittata: Heat oven to 400°F. Blend eggs, marinade and garlic powder in nonreactive bowl. SautÈ bell peppers, onions, pumpkin and thyme in olive oil for 3 minutes. Stir in salt and white pepper. Add vegetable mixture to eggs. Place potato skins on sheet pans; ladle about 4 oz. egg mixture into each potato skin. Bake 12-15 minutes until eggs are firm throughout with no visible liquid egg remaining.

To serve: Place one lettuce leaf on plate. Spoon about 2/3 cup hash on leaf. Plate potato frittata on angle against the hash. Dollop about 4 oz. salsa against potato frittata. Top with sprig of cilantro over hash. Serve immediately.