Breakfast/Brunch Snack

Corned Beef Hash Batard Sandwich

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  • Potato Type: Russet
    Cuisine: American
  • Serves: Makes 3 sandwiches
    Prep Method: Pan Fried
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Recipe by: Chef Miko Aspiras

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  • ½ cup US Frozen Straight Cut Fries, cut into dices
  • ½ cup Corned Beef
  • 1 small bunch Kale
  • 1/8 tsp Salt
  • 1 pc Red Onion, thinly sliced
  • 3 pcs Shishito Pepper
  • 2 tbsp Butter
  • ⅛ tsp Freshly Ground Black Pepper
  • 2 tbsp Sharp Cheddar, grated
  • 3 pcs Batard Bread Loaves


  1. Shallow fry the diced-up US frozen straight cut fries until crispy and set aside.
  2. Sauté the corned beef in half the butter until lightly browned and towards the end toss in the chopped kale, continue to sauté until the kale is wilted.
  3. Transfer the contents to a plate and set aside.
  4. In the same cleared pan melt the remaining 1 tbsp. of butter and toast both sides of the bread thoroughly.
  5. In a hot pan reheat the corned beef mixture, toss in the crispy diced US frozen straight cut fries and sharp cheddar. Season with salt and pepper.
  6. Spoon over the crispy toasted bread and top with shishito peppers and red onion slices.


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