• 10 lbs Reser’s® 5/8” Diced Potatoes, fried until golden brown, 3-4 minutes at 350°F (71117.94504)
• 3 cups Ghee or Avocado oil 
• 6 cups Sweet potatoes, peeled, diced, and roasted
• 2 cups Yellow onion, diced, sauteed, and cooled
• 2 cups Leeks, diced, sauteed, and cooled
• 5 each Delicata squash, halved, seeded, sliced, and roasted at 400°F for 7-9 minutes
• 4 lbs Firm tofu, cut into slabs, drained, and pressed overnight

Spice Blend

• ½ cup Nutritional yeast
• ¼ cup Kosher salt
• 2 Tbsp Sweet paprika
• 1 Tbsp Garlic, granulated
• 1 Tbsp Turmeric
• 2 tsp Black pepper, 28 mesh

Crispy Sage and Sage oil

• 60 each Sage leaves 
• 2 cups Extra virgin olive oil

Per order

• 1 ½ oz Ghee or avocado oil
• 8 oz Reser’s Diced Potatoes, diced, fried, and seasoned potato
• 3 oz Sweet potatoes, roasted
• 1 oz Yellow onion, sautéed
• 1 oz Leeks, sautéed
• 3 oz Tofu, seasoned, seared, and diced
• 6-7 slices Delicata squash, roasted
• Kosher salt and black pepper to taste
• Green onions, sliced for garnish

1. Heat a flattop griddle to 350°F.
2. Mix all the ingredients in the spice blend and set aside.
3. Fry the Reser’s Diced Potatoes until golden brown, shake off excess oil, and season with ¼ cup of the spice blend.
4. Keep the seasoned potatoes at room temperature.
5. Heat olive oil in small saucepot, and add sage leaves. Stir to keep them from sticking while they crisp in the oil.
6. Remove crispy sage leaves from oil to paper towels and season with Kosher salt.
7. Cool oil to room temperature and set aside for plating.
8. Rub tofu slabs with oil, season liberally on both sides, and grill 3 minutes per side.
9. Set on a rack to cool, then dice, and keep refrigerated until ready to use.
10. On the heated griddle, add the ghee, roasted vegetables, and tofu. Grill for 5-6 minutes.
11. Place onto a warmed plate, top with crispy sage leaves and sliced green onions, and drizzle the plate with the sage oil.

• 10 lbs Reser’s® Red Skin Wedge Potatoes, fried until golden brown, 3-4 minutes at 350°F (71117.14571)
• 3 cups Avocado or vegetable oil
• ¼ cup Kosher salt
• 1 Tbsp Black pepper, 28 mesh
• 1/3 cup Ras El Hanout
• 4 cups Red onion, diced, sauteed, and cooled
• 4 cups Yellow onion, diced, sauteed, and cooled
• 4 cups Red bell pepper, diced, sauteed, and cooled
• 4 lbs Merguez sausage, cooked, and diced
• 2 lbs Spinach leaves
• 20 eggs, soft poached
• ½ cup Italian parsley, stemmed and coarsely chopped for garnish

Harissa Crema

• 2 cups Sour cream
• 2 Tbsp Harissa paste
• 1 Tbsp Kosher salt
• 1 Tbsp Paprika
• 1 Tbsp Italian parsley, stemmed and coarsely chopped

Per order

• 1 oz Avocado or vegetable oil
• 8 oz Reser’s Red Skin Wedge Potatoes, fried and seasoned
• 3 oz Merguez sausage, cooked, and diced
• 1 oz Red onion, diced, sauteed, and cooled
• 1 oz Yellow onion, diced, sauteed, and cooled
• 1 oz Red bell pepper, diced, sauteed, and cooled
• ½ cup Spinach leaves
• Kosher salt and black pepper to taste

1. Heat a flattop griddle to 350°F.
2. Whisk together all the ingredients for the crema and refrigerate until ready to use.
3. Fry the Reser’s Red Skin Wedge Potatoes until golden brown, shake off excess oil, and season with Kosher salt, black pepper, and ras el hanout.
4. Keep seasoned potatoes at room temperature.
5. To the griddle, add the oil, redskin wedges, Merguez, onions, and peppers, and grill for 3-4 minutes per side.
6. Add the spinach leaves and grill to wilt. Season with salt and pepper.
7. Place into a gratin dish, top with soft poached egg, and garnish with chopped parsley.
8. Serve with a ramekin of Harissa Crema.