During my childhood, when we hosted late-morning events we did it the old-fashioned Jewish way, with bagels, lox, capers and onion. Want a tomato? Cut it yourself.
Imagine my surprise when I went out into the wide world of college and discovered brunch. The poached eggs! The breakfast potatoes — shredded or roasted! The sauces! Delivering the “Freshman 15” was like a religious edict to the men and women who ran our elaborate cafeteria system. I was so impressed that I signed up to work in one of their hallowed kitchens. When shift assignments rolled around, I was always first in line for Sunday brunch. I needn’t have worried. Sign-ups for early-morning cafeteria shifts on a college campus were not the scene of great competition.
The key to a successful break-the-fast lies in the potato. You haven’t eaten all night and all day on Yom Kippur. Your stomach is tender. Ease in slowly with a nice starchy base, and layer on the protein, spices and greens with care. The Sweet Potato Masala recipe, which is perfect for this, was first published in Vegetarian Times, where it won second prize in the 2013 brunch contest.
May you have a meaningful fast and a happy break-the-fast!
Sweet Potato Masala and Egg Mile-Highs
Serves 4
1 sweet potato, peeled and shredded
5 large eggs, divided
1⁄4 tsp. ground coriander, divided
1⁄4 tsp. cumin powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1⁄8 tsp. coriander and 1⁄8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1⁄3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1⁄8 tsp. coriander and 1⁄8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny-side up or over easy. Season with salt and pepper, if desired.
To serve: Place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1⁄4 cup sauce and 1⁄4 cup arugula.
Shortcut Breakfast Potatoes with Cheese
Serves 4
3 russet potatoes, scrubbed
3 Tbs. olive oil
1 tsp. salt
1⁄2 tsp. granulated garlic
1⁄2 tsp. paprika
lots of freshly ground black pepper
2 cups shredded sharp cheddar cheese
Poke holes in the potatoes with a fork. Microwave for 6 minutes on high. Turn potatoes over. Microwave 4 more minutes. When cool enough to handle, cut into 1-inch pieces. Toss in large bowl with all remaining ingredients except cheese. Arrange in a 9×12-inch baking pan. Scatter cheese on top. Broil 6 inches from heat till cheese is bubbling and potatoes are golden in places. Serve with sour cream if you’re feeling extra decadent or hungry.
Josie A.G. Shapiro, who won the 2013 Man-O-Manischewitz Cookoff, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.