We all know the good benefits there is in a high quality US potato which I posted days ago (www.davaoeagle.com/united-states-potato-board-visits-davao-city). Here’s a wonderful recipe that me and my group mates came up at our US Potato Safari Cook-off. First of all, Potato A saGohan is an original recipe that we formulated with the help of Chef Sandy Daza’s masterful mentoring. A sagohan , means “breakfast” in nihonggo. Basically we did a Potato Breakfast plate that is a Western-Japanese fusion.
Ingredients:
- 1 ½ cup Dehydrated Potato
- 1 cup Milk
- 1 Egg (Boiled)
- ½ cup Cream Cheese
- ¼ cup All-purpose Cream
- White Onion (Minced)
- Ebiko
- Walnuts (crushed)
- Salt
- White Sugar
- White Pepper Powder
- ¼ cup Cornstarch
- In a saucepan, combine milk, cornstarch, and dehydrated potatoes. Cook in medium heatuntil fully combined and thick. This mixture resembles a mashed potato when done. Add in a pinch of salt and a dash of white pepper to taste. You may use a whisk or a hand mixer. Non-stop mixing will help to evenly cook the mixture and prevent burnt parts. Remove from heat and set aside potato mixture.
- In a clean bowl add in cream cheese and all-purpose cream, whisk until pliable consistency. Add a little sugar for desired taste
- Slice hard boiled eggs thinly.
- (Assembly from bottom to top)
- Mashed potato
- Cream cheese paste
- Minced white onions
- Sliced boiled egg
- Cream cheese paste
- Ebiko
- Add crushed walnuts around mashed potato. Serve and Enjoy!
