Indian Fried Eggs, Hash Browns and Breakfast Sausage Patties

Ingredients

• 900 g Russet Potatoes (About 2 lbs or 4 large potatoes)
• 2 tbsp Vegetable Oil (Or another high smoke point oil)
• 2 tbsp Unsalted Butter
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Grate and Rinse Potatoes

   • Peel the potatoes and grate them using the large holes of a box grater or a food processor with the shredding attachment.
   • Immediately transfer the grated potatoes to a large bowl of cold water. Swish them around to rinse off the excess starch, which helps prevent them from turning grey and makes them crispier. Drain thoroughly using a colander.
2. 2

   Squeeze Potatoes Dry

   • Place the drained potato shreds in the center of a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels.
   • Gather the corners and twist tightly, squeezing out as much liquid as humanly possible. This is the most critical step for achieving crispy hash browns. The drier the potatoes, the crispier the result.
3. 3

   Season and Form Patties

   • Transfer the dry potato shreds to a clean, dry bowl.
   • Sprinkle with salt and pepper. Toss gently with your hands to combine. Do not overmix.
   • Divide the mixture into 8 equal portions and loosely form them into patties about 1/2-inch thick.
4. 4

   Fry the Hash Browns

   • Heat the oil and butter in a large non-stick or cast-iron skillet over medium to medium-high heat. The fat should be shimmering before you add the potatoes.
   • Carefully place 4 patties in the hot skillet, ensuring not to overcrowd the pan. Press down gently with a spatula to flatten them slightly.
   • Cook for 4-6 minutes, undisturbed, until the bottom is deeply golden brown and a crust has formed.
   • Flip the patties carefully and cook for another 4-6 minutes on the second side until golden, crispy, and cooked through.
   • Transfer the cooked hash browns to a wire rack to drain. You can keep them warm in a 200°F (95°C) oven while you cook the second batch.
5. 5

   Serve Hot

   • Repeat the frying process with the remaining 4 patties, adding more oil or butter to the pan if needed.
   • Serve immediately while hot and crispy.

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.