Sunday, November 4, 2012

Totally Tasty Brunch Patties

Totally Tasty Brunch Patties
Tasty, totally yummy deliciousness
Getting creative in the kitchen can sometimes yield some pretty yummy treats. And then again, sometimes not. These were on the totally tasty side of things. With sausage, mashed potatoes, squash, peppers and onions, not to mention grated cheese and seasoned bread crumbs, you get the full blend of everything lovely for breakfast, brunch or a light lunch or dinner. For breakfast, these patties are delicious with sliced apples, pear and peaches, or even a fruit compote. For lunch or dinner, a side of spinach or green salad (or even a nice tart coleslaw or Waldorf salad) would be ideal. Like Mike said, "It's everything in a patty." Yes, indeed.

  • 4 medium to small potatoes, cubed, boiled in lightly salted water until tender
  • 2 medium butternut squash: halved, seeded and baked in 350 degree oven for half an hour (until tender).
  • 1/2 small sweet or white onion (about 1/2 c) - finely chopped
  • 1 large yellow pepper, seeded and chopped into small pieces
  • 1/4 c light golden (or brown) sugar
  • 2 c fine Italian seasoned bread crumbs
  • 2-3 mild Italian sausages
  • 1/2 c grated mixed cheese (I used Mexican cheese blend)
  • 1/4 c evaporated milk mixed with 1/4 c water
  • 1 large egg
  • 2 tbsp butter or margarine
  • 1 tbsp canola oil + 1/2 c canola oil
  • 3 cloves of garlic, finely chopped
  • 1 tbsp parsley
  • 1 tsp thyme
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp pepper (or red pepper flakes)
  • 2 tbsp apple cider vinegar
Shaped patties just begging to be cooked!
  1. Prepare potatoes and squash as directed. 
  2. While they are cooking, remove sausage meat from casings and break into small pieces, placing in cold frying pan sprayed with cooking spray, along with 1 tbsp canola oil, chopped onion, chopped yellow pepper, sugar, garlic, parsley, thyme and ginger. Cook until no pink remains in the sausage, and the onions are cooked through and translucent (about 10 minutes). Add apple cider vinegar, stir thoroughly and simmer for an additional 2-3 minutes. Drain and let stand.
  3. Let squash cool for 10 minutes before scooping out the flesh and chopping into cubes. Mash together with mashed potatoes, salt, pepper, meat mixture, margarine/butter, egg, evaporated milk and water, and grated cheese
  4. Stir in 1 c finely crushed Italian seasoned bread crumbs.
  5. Let cool in fridge for approximately half an hour. This makes it easier to handle
  6. Spread remaining bread crumbs on a sheet of waxed paper. Remove mixture from fridge and shape into 8 patties. 
  7. Place approximately 1/2 c canola oil  in a medium frying pan which has been sprayed with Pam or an alternate cooking spray. It should just cover the bottom. Heat on medium high. 
  8. Dredge each pattie in the bread crumbs, patting gently before flipping to the other side, and place carefully in frying pan. Cook on high for approximately 1-2 minutes on the first side and 1 minute on the second, until the pattie is golden and sizzling. Press pattie gently as it cooks so it holds together. You should be able to cook 4 at a time in a medium frying pan.
  9. Place patties on absorbent paper (paper towel) or preferably parchment paper (so no sticking) for oil to drain. You want the flavor, not the grease!
  10. Voila! Let patties drain for a couple of minutes before serving. Warning: It smells so delicious it's difficult to keep your fingers off them before they cool slightly!
Especially decadent with Crescent Danishes with homemade apple filling - recipe in next blog entry. The total brunch experience.

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