• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Friday, March 18, 2011

Beef Pommes Anna

I learned about this dish the other day, and when I saw it being cooked, I was mesmerized. My mouth salivating, and I knew I had to replicate it as fast as possible.

But, as you know me by now, I always put a little twist on what is "conventional", and Pommes Anna was no different.

As I got out my mandolin, and figured out how to use it, as it really was the first time I'd ever done so, usually preferring to use a good ol' knife technique, I tried to think what I was going to do. I did not have any cheese to put between the layers, so what to do...?

I had planned to make meat balls and thought "why not just combine it all together?" So, I did. Served with fried eggs, this was a delicious dinner, but would make an amazing breakfast also, replacing regular hashed browns with Pommes Anna. You could also substitute the beef filling with corned beef, mixed with some finely diced onions. I think I will try that version for Sunday morning brunch!

And, as per usual, this is really easy to make, and it does not take long either.

Happy Cooking, Happy Eating!


8 medium-size potatoes, sliced very thinly using a mandolin
1/4 lb lean ground beef
Garlic salt to taste
Fresh ground black pepper to taste
Leyla's House Steak Rub*
Oil (to grease pan)
1/2 stick unsalted butter, melted

1. Grease the bottom and sides of an oven-proof round pan.
2. Lay the first layer of potatoes in a circular pattern starting in the center of the pan and working your way out. Brush lightly with butter and a little salt and pepper (you will repeat the butter brushing, salt and pepper on each layer of potatoes). Place layers of sliced potatoes until half the potatoes are used.
3. Place ground beef mix and spread it thinly as a layer.
4. Add another layer of potatoes, butter brush, salt, and pepper, over top of the beef, and continue with the layers until all the potatoes have been used.
5. Place pan over high heat and fry for about 5 minutes until golden brown. If you are using a frying pan, drain some of the oil off and "flip" the potato cake over using the lid as an aid. If you are using a deeper pot and can not do this, omit this step.
6. Place pan into a hot (450*F, 230*C or Gas mark 8) for 25 - 30 minutes.
7. With the help of a lid, drain off as much of the fat as possible. Place a plate over the pan, and over the sink, and in one motion, flip the pan upside down onto the plate. The Beef Pommes Anna will flip right out. Let it sit for a couple of minutes before cutting it and serving it.

* Leyla House Steak Rub

In a bowl, mix together:
White pepper
Garlic powder
Kosher salt
Fresh ground black pepper
Fennel seeds
Chili powder
Ground Angelica


Post a Comment