Wednesday, May 4, 2011

Hash-browns, Turkey Sausage and Scrambled Eggs

When I make Barbecue Baked Potatoes I throw in several extra potatoes to make homemade hash-browns. Just bake the potatoes, let them cool and peel the skin off. Then grate the potatoes and store them in the fridge (if you'll be using them soon) or in the freezer. When you are ready to cook them, just heat up some oil in a skillet and fry them. I like to season mine with sea salt, onion powder and garlic powder.

We ate these hash-browns alongside some scrambled eggs courtesy of the hens that live in our backyard. Also, I love making this homemade sausage...

Turkey Breakfast Sausage

1 lb ground turkey
1 tsp sea salt
2 tsp ground sage
1 tsp fennel seeds
1 tsp thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp allspice

Combine all ingredients and mix well. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.

Form into patties, or cook in crumbles, until no longer pink.

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