Assuming we’ve all mastered frying an egg or two sunny-side-up, the rest of this dish requires the unbeatable combination of a Kong-Fu flip (not you, flip the potato shreds…) and an elegant French chanson as background music. Josquin des Prez is my top choice. —GG Wang
Corned Beef, diced
Red Onion, diced
Extra Virgin Olive Oil
In This Recipe
Peel and grade the potato, rinse it thoroughly (like 3 times), spin dry.
Medium flame, add a nice splash of EVOO in the cast iron pan.
While the EVOO slowly wakes up, coast your potato shreds with generous amount of Corn Starch. This is to prevent burning and insures crispiness.
Gently place a loose layer of potato shreds in the pan, season with salt and pepper. Don’t crowd them.
Wait 2 minutes, place diced Corned Beef, Red Onion & Rosemary on top of the potato layer. Don’t crowd them either.
Wait another 2 minutes, as the bottom potato layer browns beautifully and the heat begins to reach the beef, place another loose layer of potato shreds. Season with salt and pepper. No crowding, remember?
Now, be brave and FLIP!!
Beautiful browning, isn't it?
While the other side is working hard to match the browning, this would be a good time to fry your eggs in a separate pan. For full crisp egg white, I recommend a well-seasoned carbon steel pan.
Enjoy it right away. Make happy crispy noises. Thanks Josquin for the inspiration!