Savory Breakfast Sausage Potato Cakes

Updated: Jun 16

This is a special treat for breakfast, brunch, or dinner. It's simple and of course, delicious! You can make your own breakfast sausage using ground chicken, pork, turkey, or lamb. I've put a simple recipe below. Or, you can skip that part and buy yours right from the store. For a vegetarian version, just use meatless breakfast crumbles, instead. Vegans will need to use a vegan egg substitute and vegan sour cream for the sauce. You can also serve with maple syrup instead of the sauce. I recommend the sauce. This serves 2-3 people.



Savory Breakfast Sausage

INGREDIENTS

1/4 lb. ground turkey

1/4 lb. ground lamb

1 sprig fresh sage, finely chopped

1 tsp fresh thyme leaves (sub: dried thyme)

1 tsp fresh parsley, finely chopped

1 tsp

1 tsp fennel seed

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 1/2 tsp red pepper flakes

1 tsp ground cloves

1 tsp white ground pepper (sub: black pepper)

1/2 TBS Salt


INSTRUCTIONS

In a medium mixing bowl, combine all ingredients, using your hands.

Cover the bowl with plastic and set it in the fridge for 30 mins, to overnight. This will allow the flavors to set in.

You can crumble and cook half in a skillet, and form the rest into a log and freeze it for patties at a later time.


Crispy Potato Cakes

INGREDIENTS

2 large russet potatoes, grated (large grate)

1 egg

1 1/2 tsp salt

1 tsp ground black pepper

2 TBS flour (sub: garbanzo flour for gluten free)

2 tsp chives, finely chopped

2 tsp red onion, finely chopped

1 cup ground sausage, cooked and cooled

Canola or vegetable oil for frying

NOTE: you can omit the onions and use


INSTRUCTIONS

Pre-heat oven to 350 degrees.

In a medium mixing bowl, mix potato and flour. Add one beaten egg,

Then add flour, all herbs and seasoning. Work in the sausage crumbles last

In a large non-stick, oven-proof skillet , heat about 1/2 an inch of oil over med-high heat.

Form potato-sausage mixture into 1-inch thick patties.

Fry them on one side for 1-2 minutes, until slightly golden brown. Flip and fry the other side for 1 minute. Remove the skillet from the stove and place in the oven. Bake cakes for about 6-10 minutes until golden brown and the egg is fully cooked.

NOTE: if you don't have an oven-proof skillet, transfer the cakes onto a rimmed baking sheet after frying each side and continue to baking.


Sauce for Potato Cakes

1 cup mayonnaise

2 rounded tsp horse radish

1 TBS Dijon mustard

2 garlic cloves, minced

2 tsp lemon juice

2 tsp chives

2 tsp honey

1 tsp salt

1 tsp white pepper (sub: black pepper)


INSTRUCTIONS

In a medium mixing bowl, whisk all ingredients together, until smooth.

Refrigerate for up to 3 day, covered.

Serve with potato cakes.


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