Ash & Elm Cider Co. has a brunch menu that you don’t want to miss!
Their restaurant makes complex and balanced ciders that are never from concentrate and are naturally gluten-free. Using regionally-sourced, all-natural ingredients, their award-winning ciders showcase a wide range of modern styles. There’s something for everyone!
Wednesday, Tracey Couillard, Ash & Elm Cider Co. chef, prepared Latkes Benedict, Short Rib Hash.
A perfect time to enjoy their delicious food will be at their upcoming branch on April 17, from 10 a.m. – 4 p.m.
They also have a Mother’s Day Brunch with a time to be decided.
Short Rib Hash
- 3 Sweet Potatoes roasted and diced
- 1 jalapeno diced
- 1 onion diced
- 2 cloves garlic diced
- 1 # cooked short rib
- Salt and pepper to taste
Start by roasting the sweet potatoes whole in the oven till just tender. Once they have cooled, peel and dice into bite sized pieces. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the peppers and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
- 4 1/2 pounds shredded russet potatoes (about 7 medium-large)
- 5 cups diced onion
- 4 large eggs
- 1 1/4 cups Flour
- 1 tbsp garlic powder
- 1 tbsp ground pepper
- 2 tablespoons kosher salt, to taste
- Canola or peanut oil, for frying
Make sure excess water is squeezed off shredded potatoes then combine with the rest of the ingredients.
Set up a skillet with enough oil to come halfway up the latkes. You want to fry them fairly hot; heat it on medium-high for several minutes before I begin frying. Put a stray shred of potato in the oil. If it bubbles vigorously within a second, your oil is ready to go.
For more information visit, ashandelmcider.com and to make a reservation for their events, call 317-600-3164.