Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. On a cold, blustery day like today I continue to embrace our S-l-o-w Sunday feature here at More Than Burnt Toast. I hope you'll pull up a cozy chair and join me a while. I have a place set for you at my table. Let me make you a steaming mug of chai tea or your favourite "joe" and a virtual breakfast just as you like it.
Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up. No matter which
S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Any time spent in the kitchen is time well spent!
Today with an Arctic breeze blowing outside I felt the need for the hug of comfort and nostalgia. As a child I remember sausage patties for breakfast on special occasions served with heaping plates of pancakes, crispy bacon and hash brown potatoes. Not the heart-friendly breakfasts of today but something abandoned for consumption on weekends when time is a luxury. To lighten up these patties I used ground turkey with all the flavourings of sausage links and a hint of fennel. My personal preference is patties over links since they do not escape all over the pan. If you would like I can add a perfectly poached egg on top. The potatoes were a highlight for me with their crispy perfection. Whether I am entertaining family or friends or am going solo breakfast on the weekend is a highlight of the day.
**Homemade Turkey Sausage Patties**
1 pound ground turkey
1 garlic clove, minced
1 teaspoon dried sage, crumbled
3/4 teaspoon dried thyme
1/2 teaspoon dried fennel, crushed
Pinch of ground nutmeg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil
Mix together the ground turkey, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
**Potato Hash with Bell Peppers and Onions**
2 tablespoons olive oil
1 tablespoon unsalted butter
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 red bell pepper, diced
2 teaspoon fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese
Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes. Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.