Isn’t one of the signs that you’re getting older favoring savory stuff instead of sweet stuff? If that’s the case, then I might as well grab my cane and knitting needles and start looking into retirement homes.
I always used to prefer sweet breakfasts over savory. Chocolate chip muffins, strawberry jelly donuts, pain au chocolat – you name it, if it was half sugar, I’d down it before 7am. Nowadays when I plan something relatively sweet for breakfast – such as oatmeal muffins with just a teeny tiny amount of chocolate chips – I always change plans and make something like these Potato Breakfast Cakes.
What’s wrong with me?! Mind you, I’ve never turned down a McDonald’s McMuffin and I’m sure those are around 90% sugar, so maybe there is still some hope for me. Crispy potato cakes infused with bacon and served alongside a crispy egg with a soft yolk… sorry Mr donut, but I’m going to have to pass.
What’s your favorite kind of breakfast?
- 2 slices bacon
- 1/2 onion finely diced
- 2 cups mashed potato leftovers work great
- 1 egg lightly beaten
- 2 teaspoons dried sage
- pinch salt
- pinch pepper
Finely chop your bacon and fry with the diced onion until the bacon is crispy and the onion is translucent. Remove the bacon and onion with a slotted spoon and place on some kitchen paper to drain. Do not throw away the fat!
Mix the mashed potato with the egg, bacon, onion, sage, salt and pepper and form into two cakes.
Fry the potato cakes in the bacon fat until crispy and warmed through - about 10 minutes each side on a low-medium heat.
Serve with fried eggs or whatever you prefer!
Here are the link parties I link up to.