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.