Mason Made Breakfast Sausage Patties
(and Fall Harvest Hash)
2 pounds ground pork (I grind my own so I know it’s good and lean!)
2 egg whites
3 cloves of fresh garlic chopped
2 tsp dried sage
2 tsp fennel seeds
1 tsp dried thyme
1/4-1/2 tsp red pepper flakes
salt & pepper, to taste (I added a decent amount of salt)
Mix together all ingredients in a bowl. Create 12-14 patties with the pork. Place a large skillet over medium heat. Cook on both sides for about 4-5 minutes per side, or until cooked through. Serve with whatever else you like for breakfast!
*Note: This would be yummy with some brown sugar or maple syrup, but if you add sugar, be sure to cook on lower heat a little longer so the the sugar does not burn.
Mason Made Fall Harvest Hash
•2 russet potatoes
•1 medium parsnips, peeled and cut into 1/2-inch cubes
•1/2 of a butternut squash, peeled and cut into 1/2-inch cubes
•1/2 stick (1/4 cup) unsalted butter, cut into pieces
•1 medium red onion, halved lengthwise and thinly sliced crosswise (divided)
•6 garlic cloves, chopped
•Salt, Pepper, & red pepper flakes
•1/4C (could use less) Olive Oil
•1 1/2 to 2 teaspoons chopped fresh sage
Place cubed potatoes, parsnips, squash and 1/2 of the red onion on a parchment lined baking sheet. Add salt and pepper and drizzle with olive oil. Roast at 375 for 20-30 minutes or until fork tender – you do not want them soft.
Use a bit of non-stick spray and in a 12-inch heavy skillet over moderately high heat, sauté the other half of the onion and garlic, stirring occasionally, until onions are golden brown, about 3-5 minutes. Add roasted vegetables, and continue to sauté, stirring occasionally, until browned and starting to crisp, about 7 minutes. Stir in sage to taste.