• 3/4 lb. russet potatoes, peeled and quartered
• 1/2 cup sour cream
• 1 tsp. Dijon mustard
• 1/4 cup heavy cream
• 2 Tbs. capers, drained and chopped
• 2 Tbs. red onion, minced
• 2 tsp. lemon juice
• 1-1/2 tsp. prepared horseradish
• 1 tsp. parsley, minced
• 1 clove garlic, crushed
• 2 Tbs. unsalted butter
• 1 lb. firm tofu, drained and cut into 1 inch pieces
• 1 scallion, chopped

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam about 15 minutes or until tender. Place potatoes under cold running water to cool. Drain thoroughly and finely dice. Combine sour cream and mustard in a bowl and set aside. Combine next 7 ingredients in another bowl. Melt butter in a heavy nonstick skillet over medium high heat. Sauté potatoes about 5 minutes, stirring frequently, or until golden. Add tofu and sauté 3-4 minutes or until golden and liquid has evaporated. Stir in onion horseradish mixture and cook until heated throughout. Serve hash topped with sour cream mixture and sprinkled with scallions.

Per serving: calories 309, fat 20.6g, 58% calories from fat, cholesterol 49mg, protein 11.1g, carbohydrates 21.9g, fiber 1.8g, sugar 3.8g, sodium 242mg, diet points 8.0.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.2, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.8

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