Chef Vincent’s Irish Potato Bites

• 5 Red Potatoes
• 1lb Cooked Corned Beef and Pastrami Slices
• 8oz Sour Cream
• 8 oz Greek Yogurt
• 1/2 Cup Chives
• 1 Cup Shredded Cheddar Cheese
• 1/2 shredded Pepper Jack
• 1/2 cup Grated Parmesan Cheese
• 1 tsp fennel seeds
• 1 cup Diced Onions
• 1 tbsp Fresh Garlic
• 1 cup small diced potatoes
• 2 Tbsp Butter
• 8oz Melted Butter
• 1 Cup Micro Greens

I N S T R U C T I O N S:

1. Preheat oven to 400°F.
2. Steam red potatoes until it is fork tender and let it cool down.
3. Slice potatoes in half and use a disher or melon baller to create a small crater in the center.
4. Heat up a pan, and add in butter.
5. Once butter simmers, add in diced potatoes , sauté until browned and crisped. Then add in garlic, onions and fennel seeds.
6. Add in rough chopped corned beef and pastrami ( may use either of the two ).
7. Briefly sauté just enough to heat up the beef and set aside.
8. In a bowl mix all cheeses.
9. In separate a bowl mix yogurt, sour cream and chives.
10. Lower oven temp to 375°F
11. Assemble the bites, place the potatoes on a full sheet pan with parchment paper, brush the cut side of the potatoes with melted butter
12. Using a disher, scoop the corned beef mixture, and place onto the potatoes.
13. Top the corned beef with the cheese mixture.
14. Bake for 10 minutes or until potatoes are browned on the edges and cheese is melted.
15. Let it cool for 2 minutes and top this with sour cream mixture.
16. Garnish with Micro Greens and freshly cracked black pepper.