Brunch Without Borders

Brunch Without Borders

Market Lunch Menu for Saturday, December 1, 12 – 1 PM
The Culinary Corps returns to the market for a market brunch feast!

Huevos Rancheros (Mexico)

A crisp flour tortilla topped with spicy black beans, scrambled eggs, grated cheeses, cilantro pesto and fresh salsa

Rosti Potatoes (Switzerland)

Freshly-grated potatoes sautéed with sweet cream butter, bacon, sweet onions, chives and scallions

Spiced Crepes (France)

With Pecan Praline Sauce and Whipped Creme Fraiche

Citrus Salad with Mint (New Orleans)

Check out our new Recipes section starting with this one:

Sweet Potato and Chesesi Ham Rosti

Serves 4

3 Tbsp Unsalted Butter

1 Small Onion, Finely Chopped

1 Green Onion (Scallion), Thinly Sliced, w/o Green Stem

1/4 lb Ham, Cut into Small Cubes

1 Clove Garlic, Finely Chopped

4 Large Sweet Potatoes, Peeled and Coarsely Grated

To Taste Salt and Pepper

In heavy bottom 8” skillet, melt 1 tbsp butter over medium-high heat. Add onion and scallion whites and saute until soft and slightly brown (3 minutes). Add ham, and saute until slightly brown (2 minutes). Add garlic and briefly saute until fragrant (30 seconds). Add remaining 2 tbsp butter. When melted, add grated potatoes along with salt and pepper to taste. Stir well to combine. With the back of a spatula, press down hard on mixture to flatten against the bottom of pan. Allow bottom of the rosti to get brown and crisp (4-5 minutes). Flip rosti with spatula (if it breaks up, don’t worry, just make sure the uncooked portion in now facing the bottom of the pan), and press down with spatula. Allow opposite side to brown. When tender and crisp, flip rosti directly onto a serving platter. Cut into four servings, Garnish with sour cream and a sprinkling of chopped scallion greens. Can be made several hours ahead and kept warm in a 250 degree oven.