Do people still follow the Atkin’s diet? Or South Beach?
Now, I don’t judge. I like the idea of cutting refined carbohydrates out of my diet but in reality, it’s a sheer impossibility.
Tell me, what can’t the potato do? Many of my favourite foods and guilty pleasures are made from this starchy tuber. Tater tots, poutine, croquetas de bacalao, the list is longer than my arm.
Having said that, my sedentary lifestyle can’t support reckless potato consumption so I do pick and choose when and how much I eat. Most importantly, quality over quantity is the key.
Recently, a basket of Klondike Rose potatoes appeared on my porch and I was challenged to create a dish with it. No, I normally don’t take freebies and create recipes for PR campaigns. I hardly have time to shower these days (ew!) and rarely see the value in it. However, on this one exception, my curiosity about the Klondike Rose potato urged me to say yes.
Well lo and behold, I missed the submission deadline. (sorry!)
But nonetheless, I did have a most lovely lunch with friends from out of town.
Our friends S and C were exceptionally supportive and hospitable when I was first scoping Austin out. Just shortly after, they moved their family to Seattle so S could further his education. I was bummed because that’s one less set of friends I had in a new city. I was, however, able to drive down to Seattle from Vancouver to visit them. They were sweet enough to attend our wedding reception in YVR as well.
Anyways, their whole family finally returned to Austin for a visit. The kids, already acclimatized to the Pacific Northwest, were knocked flat by the heat. We missed them lots so we invited them over to make brunch for them. Perfect, I still had the Klondike Rose on hand.
The Klondike Rose is a smooth, pink skinned, medium sized potato. It has a waxy texture and is also surprisingly sweet and juicy. Personally, I wouldn’t use this medium-starch variety for mashed potato or baked potato because it won’t be fluffy. It is, however, ideal for gratins, shoestrings, and in this case, hashbrowns.
That morning, we had some brussel sprouts and poblano peppers on hand. I love pairing the two because their bitter undertones play well together. We roasted the brussel sprouts and potato in the oven and charred the pepper with a blowtorch. You can also char the pepper on a gas range or in a hot oven.
The night before, we made rib eye in the sous vide machine and saved some for the morning. We cooked ours at 134.5°F (57°C) for 5 hours and reheated it gently in the morning so the exterior looks more cooked in the photo. If you don’t have a sous vide machine, the rib eye can be simply seared or grilled.
Of course, brunch isn’t complete without perfectly cooked eggs so we dropped some eggs into the sous vide machine at 146°F (63.3°C) for 75 minutes. An egg poached in water works almost just as nicely.
Klondike Rose Potato and Brussel Sprout Hash with Rib Eye Steak and Sous Vide Egg
Prep Time: 15 minutes
Active Time: 15 minutes
Total Time: 1 hours, 15 minutes
Yield: 4 servings
- 1 pound Klondike Rose Potato or red potato, cubed with skin on
- 1 pound Brussel sprouts, washed and quartered
- 2 Poblano peppers
- 1 Medium yellow onion, diced
- 1 pound Rib eye steak
- 4 Farm fresh eggs
- Salt and black pepper
- Smoked paprika
- Olive oil
- Italian parsley for garnish
- 75 minutes before meal time, place the eggs in the sous vide machine set to 146°F (63.3°C). If you do not have a sous vide machine, simply poach the eggs in water before serving.
- Preheat the oven to 350°F
- In separate baking pans, toss the potatos and brussel sprout in olive oil, salt, black pepper and paprika and spread out in a single layer. Roast in the hot oven for 20 minutes or until barely tender.
- Using a torch or an open flame, char the poblano peppers while holding it with tongs. When the skin is completely black, place the peppers in a bowl and cover it to build up steam. When it is cool enough to touch, remove the skin and seeds and dice the pepper. Set aside.
- If you are not cooking your steaks in a sous vide machine (seasoned with salt and pepper and olive oil, vacuum seal, cooked to desired pasteurized doneness), use your preferred method to cook them. I suggest rubbing olive oil and salt on them and searing them on a hot pan or grill on each side until they are just below medium rare. Rest the steaks.
- Poach the eggs and keep warm and covered in the cooling oven.
- In a large pan over medium heat, caramelize the onion in olive oil. Toss in the cooked potatoes, brussel sprouts, and poblano peppers.
- To assemble, divide the potato mixture between 4 plates. Slice the steak and layer on top. Top with the eggs and garnish with Italian parsley. Grind some fresh black pepper on top and serve.