21 December 2025
I walked to our kitchen pantry to get something when I spotted a potato-like veggies in a basket. At first, I thought they were jicama (singkamas), but my mom said they are potatoes. It had the biggest potato I had ever seen! I am used to using white potatoes for cooking, it was kind of rare to me.
My brother went to the farm the other day to harvest fresh produce, and he included the potatoes. My mom said that a friend of my dad once brought potato seeds to our home. The seeds were given by his daughter, who came from abroad. My dad planted those seeds on our farm, and now we are enjoying the fresh produce.
Out of curiosity, I searched online to find out what kind of potato it was since it was really big. I found out that it's called Russet potatoes, which originally from South America. Some parts of Asia have it now as well. This type of potato is best used for baking, mashed, and frying.
The outer skin is brown, but when you peel it, the flesh looks greenish. It is also starchy and fluffy inside, not a typical potato we buy in the Philippines. From the photo, it kind of looks like a mango after peeling, right? You can see the biggest one in the photo above.
I was excited to taste it, so we decided to cook something for lunch using the potatoes. The first dish that came to mind was corned beef with eggs and potatoes. It's a common Filipino recipe that uses canned corned beef as the main ingredient.
My sister peeled and chopped the potatoes into small cubes. She even used gloves because the outside was really slimy, similar to chayote squash. The potatoes are also harder than white potatoes.
I couldn't help but wonder how much they would cost per kilo if sold in the market. Maybe we could sell some next time, haha. Just kidding. Our farm produce is only for family consumption.
The three ingredients for this recipe are corned beef, eggs, and Russet potatoes. The chopped potatoes looked a bit like yellow pumpkin, don't you think? We only used two large potatoes and we got a big plate of chopped potatoes.
First, I sauteed onion and garlic in a wok, then added the chopped potatoes. I cooked them for a few minutes until they softened.
After that, I added the corned beef and mixed it well with the potatoes.
Then the scrambled eggs. They were supposed to be fried first to get a chunky texture (which I prefer), but I was in a hurry, so I scrambled them directly lol. Lastly, I seasoned with salt and pepper, and a bit of MSG (if you like).
Our cat smelled it and looked like begging to have some, too.
And just like that... We had a simple yet delicious lunch: Corned Beef with Russet Potatoes.
By the way, we saved some Russet potatoes for Christmas, and are planning to harvest some fruits before the New Year! That's one of the perks of having a farm that provides us with fresh produce.
Filipinos definitely know how to cook this dish. You can try it, too.
Thanks for your time.
•••
Jane is a Filipina wanderer in a foreign land who finds comfort in nature and freedom in writing. She loves watching raw picturesque landscapes, listening to the symphony of nature, breathing in drops of sunshine, walking through scenic trails and cityscapes, tasting new culinary flavors, capturing pretty little things, venturing into hidden gems, and dancing with the flow of life.
Her new experiences, adventures, challenges, lessons, small successes, and joys are colorful paints that fill up her canvas of life. She hopes to see it beautifully painted while she can.
Join her on her quest for self-discovery and wanderlust. If you like her content, don't hesitate to upvote, drop a comment, reblog, and follow for more wonderful adventures.
©All Rights Reserved 2025
(Unless Otherwise Stated)