Recipe: A breakfast is born...
Dec. 5th, 2004 12:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ellyssianWanted to make hash browns for breakfast, and somehow ended up with:
The Intripled Potato
7 medium sized Baking Potatoes, washed and diced (skin "intact")
1 medium Onion, chopped
1 pkg. Hatfield Country Sausage
Olive Oil
Rosemary
Black Pepper
Real Maple Syrup
Start off with the sausage frozen, and cut it into 1/2" slices, then set out in a layer on an unplugged sandwich grill. Could use a fry pan, but you'll have to adjust times a bit, as it will take twice as long to brown both sides.
Prepare the onion, add about a tablespoon of oil in a large cast iron frying pan, and cook the onion on medium heat, stirring frequently/constantly, until brown and carmelized. Scoop the onion out and set aside.
Start the sausages cooking.
Add some more oil to the iron frying pan and add the potato, stirring constantly. When the sausages have browned on both sides, cut or break them into small 1/2" bits and add to the potato.
Grind some black pepper onto the potato. Sprinkle with rosemary.
Continue to stir fry the potato-sausage mix until desired texture is reached (about 20 minutes overall cooking time for the potato). Some say to "shake the pan" to keep them from sticking. Maybe in a perfect world, but in reality, you need to scrape up what sticks with a sharp edged plastic spatula. The crispy bits add to the overall effect. If it's really sticking, add a bit more oil.
When you're satisfied the potato is done, drizzle some maple syrup over the mix, stir in, let sizzle a wee bit, stir in the onion, and then turn off the heat and serve!
The Intripled Potato
7 medium sized Baking Potatoes, washed and diced (skin "intact")
1 medium Onion, chopped
1 pkg. Hatfield Country Sausage
Olive Oil
Rosemary
Black Pepper
Real Maple Syrup
Start off with the sausage frozen, and cut it into 1/2" slices, then set out in a layer on an unplugged sandwich grill. Could use a fry pan, but you'll have to adjust times a bit, as it will take twice as long to brown both sides.
Prepare the onion, add about a tablespoon of oil in a large cast iron frying pan, and cook the onion on medium heat, stirring frequently/constantly, until brown and carmelized. Scoop the onion out and set aside.
Start the sausages cooking.
Add some more oil to the iron frying pan and add the potato, stirring constantly. When the sausages have browned on both sides, cut or break them into small 1/2" bits and add to the potato.
Grind some black pepper onto the potato. Sprinkle with rosemary.
Continue to stir fry the potato-sausage mix until desired texture is reached (about 20 minutes overall cooking time for the potato). Some say to "shake the pan" to keep them from sticking. Maybe in a perfect world, but in reality, you need to scrape up what sticks with a sharp edged plastic spatula. The crispy bits add to the overall effect. If it's really sticking, add a bit more oil.
When you're satisfied the potato is done, drizzle some maple syrup over the mix, stir in, let sizzle a wee bit, stir in the onion, and then turn off the heat and serve!