You are going to LOVE this Potato Waffle recipe. Mostly because I’ve stepped up the ingredients from most of the recipes out there that really fall short in flavor. I’ve added Cheese and a few other ingredients I think you’ll really enjoy and appreciate. the simplicity is unreal and it makes it a fun weekend addition to any breakfast or lunch you might wake up hungry for.
Potato Waffle Ingredients:
2 cups Hash Brown (Grated Potatoes or Mashed)
1 Cup Mild Cheddar Cheese, Grated
1/3 cup Onion, Grated (1/2 onion)
1/4 cup Flour
1/2 stick Butter, melted
1 tbsp Garlic, minced
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Fresh Parsley, chopped
Top with Sour Cream
Hard Boiled Scotch Eggs
I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already. What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried. They are very simple to make and very tasty. Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle. So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.
How To Make Scotch Eggs
For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping. Season the flour with the salt, pepper and paprika in one bowl. In another, beat the eggs to make a wash. In the third bowl you will add the bread crumbs. If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth. Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape. Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick. Then let them rest for 5 minutes before frying. For deep fryers, cook at 350 for 3 1/2 Minutes. For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once. Dab on paper towels then serve your Scotch Eggs or refrigerate.
Scotch Eggs Ingredients:
1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying
Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.
Egg Gravy Family Recipe!
Here’s a recipe that has been in my family for years, and we call it Egg Gravy. As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits. I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality. It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.
The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all. Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original. However, bacon grease is used as a starter to make a Roux. Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy. My recipe however, does in fact use bacon. You can even add sausage with it as well if you’d like or replace it altogether. It doesn’t matter. As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy. If that happens, it’s over. The burnt flavor will spread like a contagion and ruin the entire Egg Gravy. So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!
Egg Gravy Ingredients:
!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)
Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions. Over medium high heat cook the bacon thoroughly, then add the onions. Separate the bulk from the bacon grease and add the flour to make a Roux. Once it becomes thick and darkens a bit, add the milk a half cup at a time. Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth. Go back and forth like this until the milk is gone, then add the eggs. Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time. Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.