Prep Time: 15 minutes
Cooking Time: 30-45 minutes
- 2 large russet potatoes, diced
- 1/2 lb. of venison sausage, diced
- 1 bunch of scallion, white and light green parts chopped
- 1 small tomato, seeded and diced
- 1 Anaheim chile (or green bell pepper), seeded and diced
- half an onion, diced
- 2 shallots, minced
- 2 cloves of garlic, minced
- 1 tsp. dried rosemary
- Panko breadcrumbs, for frying
- vegetable oil
- 8 eggs
- salt and freshly ground black pepper, to taste
- Sriracha Hot Chili Sauce (can be found at most major grocery stores)
1. Boil diced potatoes until soft. Drain and set aside. If potatoes are watery, return to pot and allow moisture to evaporate over low heat. Do not burn.
Make your life easier by chopping ingredients beforehand.
2. In a 12 inch skillet, heat 1 tbs. of oil over medium heat. Add diced onion, a pinch of salt and saute until translucent, about 5 minutes.
Next, add diced venison sausage. Saute until heated through and when sausage starts to let out its oils, about 2-3 minutes.
Finally, fold in the potatoes. Season with salt and pepper, as necessary. We added no additional salt because the sausage was plenty salty.
3. Transfer potato mixture into a bowl. Mix in rosemary and half of the chopped scallion. Allow the mixture to cool completely. To speed up the process, put it in the fridge.
4. Once cooled, form potato mixture into palm-sized patties. You should get about 8-10 patties. Dredge both sides in Panko breadcrumbs.
Over medium-high heat, heat 2 tbs. of oil in non-stick skillet. Fry both sides until golden brown.
5. Then fry eggs over easy.
Serve eggs over potato patties. Garnish each serving with the rest of the scallion and drizzle with Sriracha Hot Chili Sauce.