Sausage and Hash Brown Breakfast Patties

by Rachael Ray Show Staff 11:00 PM, September 29, 2009

Aired September 29, 2009

Serves Serves 4
2 tablespoons EVOO Extra Virgin Olive Oil
2 russet potatoes, peeled and grated
1 small onion, grated
1/4 cup flour
Salt and pepper
1 pound ground pork
1 teaspoon fennel seeds
3 tablespoons maple syrup

In a medium-size mixing bowl, combine potato, onion, flour and season with salt and pepper.

In another bowl, combine pork, fennel seeds, maple syrup and season with salt and pepper. Form meat into thin patties, about 3 inches in diameter. Coat the patties in a thin layer of the potato-onion mixture, completely covering the meat.

Place a large skillet over medium heat with EVOO, 2 turns of the pan. Cook potato-covered patties in the hot skillet until golden brown and crispy, and the meat is cooked through, 3-4 minutes per side.

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