☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel
Search
Advanced Search

Corned Beef Hash Batard Sandwich

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
Leave a Review

Share this

Print Recipe
ServingsServes Makes 3 sandwiches
Potato Type: Russet
Prep Method: Pan Fried

Dish

Breakfast/BrunchSnack

Serving

Serves Makes 3 sandwiches

Description

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.

Ingredients

  • 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

Preparation

  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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Breakfast/Brunch Recipes You'll Enjoy

Cheesy Shredded Potato Waffles Creamy Pandan-filled Croissant Potato Frittata Sandwich with Lemon Aioli, Arugula, and Pickled Chilies