Sundays are the only days I really enjoy eating breakfast. Comes from being an executive chef and restaurant owner. Sunday symbolized another week survived, and usually my only day off. I would relax create a new recipe and drink a mimosa. So here is today’s creation. A bit tasty I might add.
- 2 cups loosely packed grated sweet potatoes
- 1 green apple grated (about 1 cup)
- 1/3 cup chopped toasted pecans
- 3 scallions finely chopped green onions
- 1 egg beaten
- 6 ounces turkey sausage
- 1 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Place all ingredients in mixing bowl. I find nice clean hands to be the best tool to mix and shape. Shape into four cakes. Heat coconut oil in sauté pan (you may use olive oil, but try the coconut it gives s nice flavor). Gently place cakes into pan. They may seem wet, do not worry they hold together. Brown on both sides then place on a parchment lined sheet pan. Finish in oven. I used convection at 400°F for 10 minutes.
While the cakes are in the oven cook your egg. I prefer sunnyside for photos and presentation of course. Plate with watercress and tomatoes.
May use pork sausage also.