Time:

Servings:

Make sure you have your Forever Peeler and 8" Knife handy. This recipe makes ample use of both. Pro tip from Jenny: try out the brunoise cut, a knife cut where you get tiny, perfect cubes. It's a wow-worthy knife skill. 

Ingredients

Confit Potatoes

 

  • 4 Yukon gold potatoes, peeled, balled with melon baller
  • 1/2 tsp kosher salt (Jenny uses Morton’s Coarse)
  • 1/4 tsp white sugar
  • 2 cups peanut oil (or preferred oil)
  • Spices of choice. Jenny used: 8 long peppers (can substitute with 1 tsp whole black peppercorn), 1 tsp dried Jimmy Nardello pepper, 1 tsp whole fenugreek, 1 tsp annatto seed, 1 tsp whole coriander seed

Pickled Turnips

 

  • 1 large turnip, peeled, brunoise
  • Cold water, as needed
  • 1/2 tsp kosher salt (Jenny uses Morton’s Coarse)
  • 1/4 cup pear vinegar (can substitute apple cider vinegar)
  • Kosher salt, to taste
  • White sugar, to taste
  • 1/4 cup cold water
  • 1/4 tsp Maggi seasoning (optional)

Scrambled Eggs

 

  • 2 tsp infused oil, from potatoes
  • 6 large eggs
  • 1/4 cup cold water
  • 1/2 tsp kosher salt (Jenny uses Morton’s Coarse)
  • 1/4 tsp ground white peppercorn (optional)
  • Salmon roe 
  • Toasted seaweed sheets

  • Confit Potatoes

    Toss potato balls with salt and sugar. Reserve

  • Heat oil to roughly 300F. Add spices and let bloom 1 minute until fragrant. (Carefully) add all potato balls to pot, and reduce heat to medium low. Let confit at around 250F, uncovered, until potatoes are fully cooked through and fork-tender, approximately 30 minutes. (Make sure to watch them so they don’t become overcooked and disintegrate.

  • Strain potatoes and reserve both potatoes and oil, separately. Once potatoes are completely cool, remove the whole spices.

  • Transfer oil back to small pot. Heat oil to 375F. Deep fry potato balls, 2-3 minutes, until golden brown and crisp outside. Drain on paper towels and set aside. 

  • Pickled Turnips

    Add turnips in small pot and add as much water as needed to cover them by 1”. Add salt. Bring to a light boil over medium heat, and let cook 1 minute or until turnips are cooked through.

  • Drain and shock turnips, or let just let cool until room temperature naturally.

  • Add apple cider vinegar, salt, sugar, water, and Maggi seasoning to taste. Allow to rest (and pickle!) for a minimum of 30 minutes.

  • Scrambled Eggs

    Heat oil in large nonstick pan or cast-iron skillet over medium heat until slick and shiny.

  • Combine eggs with water, salt, peppercorn. Whisk until fully combined.

  • Reduce heat to medium low, and add eggs. Gently scramble eggs by constantly stirring eggs as each layer solidifies at the bottom of the pan, until eggs are completely scrambled.

  • Remove from heat and transfer to a plate. 

  • Top eggs with hot potatoes, pickled turnips, salmon roe and crumbled seaweed snacks.