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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Russet potatoes - peeled, and Cut 1 Onion - peeled, and (large) Cut 1/2" dice, (abt 1 cup)

  2. 2 tablespoons 30ml Butter

  3. 1 tablespoon 15ml Chopped garlic

  4. 1 tablespoon 15ml Ancho chili paste

  5. 1 lb 454g / 16oz Cooked corned beef - cut 1/2" dice

  6. 2 tablespoons 30ml Chopped fresh cilantro leaves Salt - to taste Freshly-ground black pepper - to taste

  7. 1 Water - with

  8. 2 tablespoons 30ml White vinegar - for poaching

  9. 12 Quail eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper. In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3 minutes. This recipe yields 6 servings.

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