From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings. 2 lb., 8 oz. Yukon Gold potatoes, steamed as needed, vegetable oil 1 lb., 8 oz. cooked corned beef 2 Tbsp. fresh chopped rosemary 1 Tbsp. fresh chopped chives 2 Tbsp. fresh chopped thyme 1 cup unsalted butter to taste, salt and pepper 12 large eggs 2 Tbsp. chopped chives Dice potatoes. Deep fry or saute potatoes in oil until crisp. Remove and reserve. Julienned corned beef into ¼-inch wide strips; ...
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