Toast with white gravy, Corned beef, Breakfast potatoes.
The Story
This is comfort food that built America - creamed chipped beef on toast, affectionately known as 'S.O.S.' to generations who grew up on it. Our version elevates the classic with house-made white gravy, tender corned beef, and crispy breakfast potatoes that turn this humble dish into weekend brunch gold.
Transform this classic comfort food into a weekend brunch showstopper. Rich, creamy gravy studded with savory corned beef served over toasted ciabatta with golden breakfast potatoes on the side.
Ingredients
4 tbsp butter
1/4 cup all-purpose flour
2 cups whole milk
6 oz corned beef, thinly sliced and chopped
2 slices ciabatta bread
1 lb small potatoes, diced
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp fresh chives, chopped
Instructions
1
Preheat oven to 425°F. Toss diced potatoes with vegetable oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes until golden and crispy.
2
Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook 2 minutes, stirring constantly to create a roux.
3
Gradually whisk in milk, avoiding lumps. Cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
4
Add chopped corned beef to the gravy and simmer 3-4 minutes until heated through. Season with garlic powder, salt, and pepper to taste.
5
Toast ciabatta slices until golden brown. Place on serving plates and ladle creamed chipped beef generously over each slice.
6
Serve immediately with roasted breakfast potatoes on the side, garnished with fresh chives.
