New Potatoes with Mushroom Puree, Broccoli, Beef Fat and Cured Egg Yolk

IngredientsMushrooms, Potatoes
Menu PartEntree
Cuisine TypeAmerican
New Potatoes with Mushroom Puree, Broccoli, Beef Fat and Cured Egg Yolk

Source: Recipe courtesy of Chef Jeffrey Potter, 610 Magnolia, Louisville

A perfect example of the trend of building flavor using smaller amounts of flavorful bits and upcycling would-be wasted kitchen scraps, this recipe from the Idaho Potato Commission is a modern menu item with a scrappy attitude. 


2 egg yolks
1⁄2 cup sugar, divided
1⁄4 cup salt
1-1⁄2 pounds beef fat scraps
1 cup rendered beef fat
16 yellow potatoes, size C or Creamers

1⁄2 cup butter
1⁄4 cup milk powder
1-2 heads of broccoli
1⁄4 cup rice vinegar
8 ounces Cremini mushrooms
1 tablespoon oil
1⁄2 shallot
1 tablespoon truffle oil
1 teaspoon gochugaru, for garnish
1⁄4 cup crispy beef fat, for garnish


  1. Cure the egg yolks in 1⁄4 cup sugar and 1⁄4 cup salt in a small container and let it sit in refrigerator for at least 2 days. Once hardened, take yolks out of the mixture. Dehydrate for 6 hours at 135°F.
  2. Take beef fat scraps and cut into chunks. Transfer to a large pot and cover with water and boil/simmer. Simmer for 8 hours while continuing to add water. Strain liquid into a container and refrigerate. The beef fat will rise to the top and solidify.
  3. Chop up leftover beef chunks into small bits and sauté in a pan until crispy. Drain and reserve crispy beef fat crumble for garnish.
  4. Melt 1 cup of the beef fat and vacuum seal the baby potatoes with it. Sous vide at 194°F or submerged under simmering water for one hour or until cooked through. Cool down and reserve a tablespoon of the beef fat.
  5. Melt 1⁄2 cup of butter until it starts to brown. Add a pinch of salt and the milk powder and stir until the powder turns a nice golden brown. Drain on paper towels.
  6. With scissors, cut the tops off the broccoli florets. Reserve half.
  7. Fry the other half in a tablespoon of butter until browned and crispy then drain on a paper towel.
  8. Take the stalk and dice into 3/16-inch cubes. Combine 1⁄4 cup sugar, 1⁄4 rice vinegar, 1⁄4 cup of water, and a pinch of salt and heat until sugar is dissolved. Pour over the broccoli cubes and let sit.
  9. Sauté mushrooms with a tablespoon of oil. Thinly slice half a shallot and add once the mushrooms start to brown. Cook for 1-2 mins then blend with truffle oil until smooth and season.
  10. To plate: Take a spoonful of the mushroom puree and place in a circle. Cut the potatoes in half and sear in the reserved beef fat on cut side until golden brown and season. Place 8 halves of the potatoes on the mushroom puree cut side down and sprinkle 2 teaspoons of the pickled broccoli stems on top. Cover 1⁄4 of the potatoes with roughly one tablespoon each of the brown butter crumble, fried broccoli, raw broccoli, and micro-planed cured egg yolk. Finish with a sprinkle of gochugaru and crispy beef fat on top.

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