Why We Love Brunch
Brunch is more than a meal. Its an excuse to engage in conversation and build community.
Easy
30 MIN
Try this variation on hash on a lazy Sunday morning or when you want breakfast for dinner.
Ingredients
SERVINGS: 2 Serving(s)
- 5 eggs
- 1-1/2 cups Sage Turkey Stuffing* or can substitute cooked ground sausage
- 1/4 cup almond meal or breadcrumbs
- 2 tablespoons butter or coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon hot sauce
- 1 avocado, sliced
- 1 tablespoon fresh parsley
- *If cooking the “stack” of 3 meals, you will have this leftover from Sage Turkey Stuffing with Cinnamon Sweet Potatoes.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Sage Turkey Stuffing with Cinnamon Sweet Potatoes. After cooking that, you will be part-way toward two other meals in the stack, Stuffed Delicata Squash and this one for Black Friday Brunch.
Instructions
Beat one egg in a large bowl. Mash sweet potatoes some with a potato masher or the back of a fork. Add potatoes, stuffing and almond meal or breadcrumbs to the bowl and mix to combine. Sprinkle over additional almond meal or breadcrumbs if needed, until the mixture holds together when you shape a patty. If possible, cover and refrigerate for 20 minutes before cooking (the patties hold together better when chilled first).
Add oil to a large skillet over medium heat.
Form the mixture into 5 to 6 burger-sized patties then pan-fry them on each side for 3 to 4 minutes. In a second small skillet, fry 1 to 2 eggs per person.
Mix maple syrup and hot sauce together in a small bowl. Serve patties alongside fried eggs with a side of sliced avocado and maple hot sauce for dipping. Garnish with fresh parsley.
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Amy shops for organic food locally at Native Sun Jax!
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