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Latin Style Corned Beef Sampler Platter - Corned Beef and Cabbage Papa Relleno

Corned Beef and Cabbage Papa Relleno

Featured Product(s): 1840-001 | Philly Freedom Gold® BreakAway® Corned Beef


bag Sys Cls potato pearls 28oz
hot water 76oz
egg yok 4
salt and pepper to taste
1840-001 | Steak-EZE® Breakaway® Corned Beef 6/4oz pucks
shredded green cabbage 1 1/2 pounds
1 dozen eggs beaten
Plain bread crumb


  1. Pour the potato pearls into a mixing bowl. Pour the hot water over them and mix. Then add the egg yolks. Set aside.
  2. Heat a little oil in a large sauté pan and add the cabbage. When the cabbage starts to wilt, add the corned beef and cook until done. Season the mixture with salt and pepper.
  3. Set up the breading station with the eggs in one pan and the bread crumbs in another.
  4. Weigh out the mashed potatoes into 4oz portions. Weigh out the corned beef and cabbage mixture into 1 ½ oz portions.
  5. To make the relleno, take a portion of the potatoes and make a well in the center. Place the corned beef and cabbage mixture into it and close over the potato.
  6. When the potatoes are done place them in the egg wash, then the bread crumbs. When they are done put them into the refrigerator for about an hour to set up.
  7. Deep fry the papa rellenos for approximately 5-7 minutes in a 350 degree fryer.
  8. Drain and serve.