Public Kitchen + Bar launches brunch menu

Public Kitchen and Bar shares recipes from new brunch menu

GOLDEN VALLEY, Minn. - Public Kitchen + Bar is a restaurant located in Lowertown St. Paul serving lunch, brunch, dinner and happy hour. The new fall brunch menu launches Saturday, October 22 and guests are invited for brunch Saturdays and Sundays from 11 a.m. – 3 p.m.

Public Kitchen + Bar is also participating in Restaurant Week October 16-21 featuring a 2-course lunch for $20 and a 3-course dinner for $30. For more information and to make a reservation visit publickitchenstpaul.com.

Pastrami Potato Hash

Ingredients

1 lb         thick cut pastrami, medium dice

1 lb         thick cut Applewood smoked bacon, medium dice

5 lb         Yukon gold potatoes, peeled, medium dice

1 cup     yellow onion, small dice

1 cup     red onion, small dice

1 t          fresh thyme leaves, chopped

1 t          fresh parsley, chopped

1 t          fresh sage, chopped

1 t          fresh rosemary, chopped

               Salt and pepper to taste

Method

  1. Bring the diced potatoes up to a boil in salted water. Cook for 3-4 minutes until just tender and strain. Spread out on a tray to allow to cool. Set aside.
  2. In a medium stainless steel pan, add the diced bacon to the cold pan. Place over medium-low heat and render the fat out of the bacon stirring occasionally until the bacon is crispy. Strain the bacon and reserve the fat.
  3. In the same stainless steel pot, add the bacon fat back and heat over medium heat for 1 minute. Add the yellow and red onions and sweat for 3-4 minutes. Add the fresh herbs, salt and pepper, diced pastrami, and pre-cooked bacon. Cook for another 2-3 minutes until onions are cooked through. Add the par-cooked potatoes and cook until tender. Season to taste with salt and pepper.

 

 

 

(© 2016 KARE)


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