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Prep time
20 minutes
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Cook time
5 minutes
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Serves
1
Author Notes
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
Ingredients
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3 ounces
Corned Beef, diced
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1 piece
Potato, shredded
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1/2 cup
Red Onion, diced
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2 pieces
Fresh Rosemary
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2 tablespoons
Corn Starch
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2 tablespoons
Extra Virgin Olive Oil
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1-2 pieces
Eggs
Directions
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Peel and grade the potato, rinse it thoroughly (like 3 times), spin dry.
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Medium flame, add a nice splash of EVOO in the cast iron pan.
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While the EVOO slowly wakes up, coast your potato shreds with generous amount of Corn Starch. This is to prevent burning and insures crispiness.
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Gently place a loose layer of potato shreds in the pan, season with salt and pepper. Don’t crowd them.
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Wait 2 minutes, place diced Corned Beef, Red Onion & Rosemary on top of the potato layer. Don’t crowd them either.
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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?
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Now, be brave and FLIP!!
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Beautiful browning, isn't it?
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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.
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Enjoy it right away. Make happy crispy noises. Thanks Josquin for the inspiration!
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