I love breakfast. I love eggs. I love sausage. I love potatoes. This serves 4 but in the end it only served two. I ated a lot…
This wasn’t really a complicated breakfast, but it did have a few different components, which required some coordination. It wasn’t necessary to prep everything, but I did make the potato-pancake mixture and sausage patties before cooking. This way I could fry everything without running back and forth between the skillet and the cutting board or without burning everything. Also, I embraced my friend the oven. He kept things warm while I finished stuff and did other things. So kind.
- 1 jalapeno – small dice
- 4 medium starchy potatoes (like Yukon) – shredded
- 1 small yellow onion – shredded
- 1/2 cup of flour
- 7 large eggs
- Vegetable oil – for frying
- 4 patties or 5-6 links of your favorite breakfast sausage
- 1 small apple – shredded
- 1/2 teaspoon fennel powder
- Kosher salt and pepper
- Flaky sea salt like Maldon
- Finely chopped parsley – for garnish
Pre-heat the oven to 300 degrees. In a large, heavy skillet, heat 1/4 inch of oil over medium-high heat until shimmering. Fry the diced jalapeno until crispy and golden brown. Turn off the heat. Strain the oil and reserve both the the fried jalapeno and infused oil.
Coarsely shred the apple using a box grater or food processor. In a medium bowl, mix your favorite breakfast sausage with the shredded apple and fennel powder. If you are using sausage links, squeeze the meat from the casing. It’s kinda weird, but we’re going for patties here. Shape into patties and fry in a skillet with 1 tablespoon of oil until browned on each side, about 5-8 minutes depending on size. Transfer to a wire-rack lined baking sheet and keep warm in the oven.
Coarsely shred the potatoes and onion. Transfer the potato mixture to a dish cloth. Gather the sides of the cloth to form a bag. Twist and wring out the potatoes to remove the excess liquid. Repeat. Using your hands, mix in the flour, 3 eggs, and reserved jalapeno. I like to form a “claw” with my fingers and use it like a whisk. Season with a generous pinch of salt and pepper.
Heat the jalapeno-infused oil over medium-high heat in a heavy skillet (preferably cast iron). Form the potato mixture into about 3-inch pancakes and fry until deep golden brown on each side, about 5 minutes. Make certain not to crowd the skillet. Crowding = steam and steam prevents browning. Transfer to a wire-rack lined baking sheet and keep warm in the oven.
In a non-stick skillet fry the remaining 4 eggs how you like them. I prefer sunny-side up.
To serve, plate one of the potato pancakes and top with a sausage patty. Top with a fried egg, a sprinkle of flaky sea-salt, and some of the parsley garnish.
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