Back Bay hotspot Towne stove and sprits is hosting an all-you-can-eat brunch this Easter Sunday, April 20, 2014 ($48/guest; $16 for children under 12).
The restaurant’s brand-new brunch menu features Executive Chef Mark Allen’s recipe for Breakfast Potato Cakes. He was kind enough to lend us the top secret recipe.
Breakfast Potato Cakes
4 Idaho potatoes
3 Red bliss potatoes
1 Large white onion
1 Bunch green onion
1 Cup matzo meal
1 Cup olive oil
Salt & pepper to taste
Peel Idaho potatoes and cook in salted water until tender, strain and press through a ricer, set aside.
In a large bowl shred the onion and bliss potatoes, chop the green onion and add all three to a bowl with the eggs.
Add the mashed Idaho potatoes to the egg mixture, season with salt and pepper and mix well.
Form the mixture into medium size cakes, heat the olive oil in a sauté pan and sear the cakes until golden brown on both sides.
Towne stove and spirits
900 Boylston Street, Boston, MA 02115
Named one of Esquire’s “Best New Restaurants,” Towne stove and spirits is Boston’s definitive neighborhood restaurant offering a host of lively experiences from handcrafted cocktails at the bustling street-level bar to comfort-focused bites and refined main dishes from Executive Chef Mark Allen in its multiple dining rooms. Open seven days a week for lunch, dinner and weekend brunch service, Towne is located at 900 Boylston Street in Boston’s Back Bay – adjacent to the Hynes Convention Center.