Potato & Pastrami Saute

Name: Potato & Pastrami Saute
Yield: 4 servings
Cuisine: American
Ingredients: 10 yukon gold potatoes; quatered; 1 lb pastrami; 2 shallots; small dice; 1 yellow bell pepper; small dice; 2 T garlic butter; 1 pinch kosher salt and black pepper; vegetable oil; as needed

ChefDoogles @ChefDoogles

Chicago, IL

Potato & Pastrami Saute

ChefDoogles @ChefDoogles

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Ingredients

4 servings

10yukon gold potatoes; quatered
1 lbpastrami
2shallots; small dice
1yellow bell pepper; small dice
2 Tgarlic butter
1 pinchkosher salt and black pepper
vegetable oil; as needed

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Steps

1

Boil potatoes in cold, salted water until easily pierced with a paring knife. Drain. Set aside.
2

Heat vegetable oil in a large saute pan. Add bell pepper and shallots. Saute until nearly caramelized, then add pastrami. Toss. Add garlic butter. Toss. Adjust seasoning. Serve.
3

Variations; Corned beef, dijon, onions, fresh garlic, rosemary, thyme, basil, oregano, zucchini, marjoram, parsley, sage, coriander seed, celery, bacon, corn, wine, beer, spinach, arugula, crushed pepper flakes, chives, cayenne, green peppercorn, peppercorn melange, olive oil, peanut oil, lemon,

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 23, 2016 23:00

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience