How to Make Crispy Hashbrowns

How to Make Crispy Hashbrowns-www.nourishingsimplicity.org

The perfect hashbrowns are the crown of a cook’s morning. There is nothing like crispy hashbrowns fried to golden perfection.

Hashbrowns are a great addition to any hearty breakfast, unfortunately often they turn out a soggy, gray mess instead of deliciously golden brown. There are many tips out there on how to create the perfect hashbrowns. Many have you squeeze the water out of the potatoes, which is great, I’ve tried it but I wanted something a bit simpler and time-saving. The trick? Baking the potatoes before you shred them.

It might be cheating but I am 100% okay with that since it makes frying the hashbrowns a breeze. Plus they turn out amazing, with just the right amount of crispiness.

As a bonus you can bake extra potatoes. Shred the baked potaotes and lay them flat on a baking sheet to freeze. Once firm pour the shreaded poatoes into plastic resealable bags and keep in the freezer until you are ready to cook them. I’ve even been known to cook extra bacon to freeze and reheat later. Breakfast can be ready in minutes!

My prefered pairing for these crispy hashbrowns is fried eggs and sausage or bacon. If you are looking for an extra hearty breakfast they are amazing with sausage gravy and sourdough biscuits as well.

How to Make Crispy Hashbrowns
Author: 
Serves: 6 servings
 
Never worry about having mushy, brown hashbrowns again. Baking your potatoes before you shred them makes for crispy and delicious hashbrowns! Hash browns make for a tasty and quick meal anytime of day. Enjoy with a plate of scrambled eggs, bacon and biscuits.
Ingredients
  • 6 russet potatoes
  • 1⁄4 c. lard, tallow or coconut oil
  • 1 tsp. unrefined salt
  • 1 tsp. freshly ground black pepper
Instructions
  1. Place the potatoes on straight on your oven rake or in a baking dish. Bake at 375 F for about 45 minutes or until soft when pricked with a fork
  2. Allow the potatoes to completely cool. Shred on the largest whole on your grater. As the peel falls off set aside to compost or eat separately. If some of the peel grates in that is fine.
  3. Heat 2 TBS of oil in a large skillet (preferably cast iron). Add ⅓ of the potatoes fry for 4 minutes or until crispy brown, flip over and fry for another 4 minutes.
  4. Repeat step 3 two more times until there are no more shredded potatoes.
  5. Sprinkle the hash browns with the salt and black pepper and serve.

 What do you like to eat with your hashbrowns?

Sprouted Strawberry Shortcake

Sprouted Strawberry Shortcake- www.nourishingsimplicity.org

Who doesn’t love fresh strawberries — vibrant red and bursting with flavor? They’re one of my favorite foods to eat in the spring! Although I’ve meant to plant my own strawberries for several years now, that still hasn’t happened. For now, I’m happily enjoying them from a roadside stand.

Strawberries are perfect on their own, but I love adding them to a lightly sweetened dessert (like… shortcake!) for a spring treat. When I was little, my family would sprinkle a biscuit with cinnamon and sugar, and top it with whipped cream and strawberries.

I’m sharing my shortcake recipe at Traditional Cooking School, so if you want to learn how to make this tasty treat yourself be sure to head over there!

Sprouted Strawberry Shortcake- www.nourishingsimplicity.org

Homemade Turkey Breakfast Sausage Patties

Homemade Turkey Breakfast Sausage Paties

Breakfast sausage, what’s not to love about it? If it comes from the store there is generally plenty of reasons to not. Many contain fillers, MGS, and corn syrup. There are some decent brands out there but they have a pricy tag. Homemade breakfast sausage patties are so simple and less expensive to make that there are few reasons to hand over hard-earned cash for the ones from the store.

If you missed the confession a couple of months ago I’ll clue you in, I love sausage! There are few forms that I have yet to meet that I didn’t like. If you don’t want breakfast patties, these breakfast sausage crumbles with help you say goodbye to your favourite tube verities. It is amazing in gravy!

These sausage patties have a slight hint of maple from the syrup and just the right balance of savory from the dried sage and unrefined salt. For me it’s the perfect sausage. Many recipes call for more spice but for these breakfast sausage patties I like to keep it simple.

I’ve been making these homemade turkey breakfast sausage patties for years now. They are my go to for quick and tasty protein in the morning which is vital in my book.  They can be added to a homemade sourdough biscuit or English muffin for quick on the go meal or paired with eggs and hash browns for a lazy morning at home.

My personal favourite way to eat these simple homemade turkey breakfast sausage patties is sandwiched in an English muffin with lots of butter and a fried egg. If you are looking for more ideas to serve them with I LOVE my friend Red and Honey’s The Breakfast Revolution ebook!

The Breakfast Revolution

Homemade Turkey Breakfast Sausage Patties
Author: 
 
Ingredients
  • 1 lb ground chicken, turkey or pork
  • 2 TBS coconut oil or lard
  • 2 TBS maple syrup
  • 2 tsp ground sage
  • 1 tsp unrefined salt
  • ¾ tsp black pepper
Instructions
  1. In a bowl mix the ground meat, salt, pepper, sage and maple syrup.
  2. Form into patties size of your choice. I use about 2 tablespoons of meat, pressed to about ¼ inch thick.
  3. Heat the fat of choice in a skillet. Add as many sausage patties as you can fit comfortably in the skillet.
  4. Cook for about 3 minutes per side. Be sure to check one to ensure that it is completely cooked.

Do you make your own sausage patty? What is your favourite way to serve them?

 

 

 

 

Homemade Breakfast Sausage Crumbles

Homemade Breakfast Sausage Crumbles- www.nourishingsimplicity.org

I love sausage. There is no way around it. There is something almost intoxicating about the savory and slightly fatty goodness. Sausage of all shapes, sizes and forms are pure deliciousness. In my book it may be better than bacon…don’t look at me like that! Just trying to be honest here folks.

What I don’t love is the MSG, nitrates, corn syrup and fillers that many sausages have. Which is why I am on a mission to craft my own sausages. Someday that will involve a meat grinder, casing, a stuffer, smoker and all that fun stuff but right now I am sticking to the easy things like these beyond easy homemade breakfast sausage crumbles. This recipe has been in my file for at least seven years now, ever since I stopped eating soy breakfast sausage patties.

Homemade Breakfast Sausage Crumbles -www.nourishingsimplicity.org

This recipe is so simple that you won’t be missing the tubes of loose sausage that you used to buy from the store! You can have these breakfast crumbles ready from start to finish is 10 minutes or less. They are prefect in a hearty gravy over fluffy biscuits, mixed into an egg bake or rolled up in a breakfast burrito.

I chose to keep the flavors simple for this sausage but you can always add additional spices to suit your taste preference. I generally use ground turkey because it is the easiest for me to find. You could use ground beef but the flavor profile is much stronger than turkey, chicken or pork.

Homemade Breakfast Sausage Crumbles
Author: 
 
Ingredients
  • 1 lb ground chicken, turkey or pork
  • 2 TBS coconut oil or lard
  • 2 TBS maple syrup
  • 2 tsp ground sage
  • 1 tsp unrefined salt
  • ¾ tsp black pepper
Instructions
  1. In a bowl mix the ground meat, salt, pepper, sage and maple syrup.
  2. Add your choice of far to a skillet. Heat over medium heat. Be sure the entire surface of the skillet is covered with the grease.
  3. Add the sausage and stir until crumbly and completely cooked.

Homemade Breakfast Sausage Crumbles -www.nourishingsimplicity.org

Nourishing Homemade Chick-fil-A Strips and Nuggets

Nourishing Homemade Chick-fil-A Strips and Nuggets- www.nourishingsimplicity.org

Chick-fil-A, it’s the cheat food that many real food bloggers confess to eating, me being one of them. There is something about their juicy chicken inclosed in a savory and crunchy batter. Yum, I get hungry just thinking about it. If you hadn’t already guessed, I love Chick-fil-A! They have great customer service, it’s clean, I admire their reasoning for closing on Sundays, my cousins worked there and the chicken is just plain tasty.

Even though I indulge in it here and there when I’m out with my family I know that it’s not what my body needs to be eating. Since I only have it a handful of times a year I don’t feel too guilty about it. That being said, still not healthy.

Nourishing Homemade Chick-fil-A Nuggets

The thing is I want to indulge far too often. Thankfully for me my budget rarely allows me too. Until this summer I lived over two hours (plus and country and  aboarder wait) away from the closest Chick-fil-A. Even now I am about 30 minutes away so it isn’t really an issue. The issue is that I love the flavor and crave it. How did I solve that problem? By making my own of course, what else would I do? 😉

Making your own Chick-fil-A inspired treats isn’t as hard as you would think. You most likely have everything you need in your own kitchen just waiting to tantalize your taste buds! It’s rumored that Chick-fil-A uses pickle juice in to brine their chicken. I don’t know if it’s actually true but I went for it. Why not? After making my old-fashioned dill pickles I have brine to spare plus I think it helps the chicken retain it’s natural juice. If you decide to leave it out increase the milk by 1/2 cup and add 1 tsp of salt when brining.

It took quite a few attempts to get the flavors I was looking for but now I am quite happy with the results. Does it taste 100% the same? No, but I am very happy with the results. Don’t forget to come back on Wednesday for my version of their “sauce”.

Okay, I’ll stop dragging it out and share the recipe. That’s why you’re here after all, right?

Nourishing Homemade Chick-fil-A Strips and Nuggets
Author: 
 
Ingredients
The Brine
  • 2 lbs chicken
  • 2 cups milk
  • ½ cup pickle juice
  • 2 eggs
The Dredging
  • 2 cups sprouted hard white wheat flour (or unbleached white flour)
  • 2 TBS sucanat
  • 4 tsp unrefined salt
  • 2 tsp black pepper
  • ½ tsp paprika
Frying
  • 4 cups of unrefined (flavorless) coconut oil, lard or palm shortening
Instructions
Brine
  1. Cut the chicken into thin strips, about 2 inches long and ½ inch wide.
  2. Whisk the milk, pickle juice and eggs in a medium sized glass container.
  3. Place the chicken in the brine.
  4. Cover and place in the fridge for 1 to -5 hours.
Dredging
  1. Mix all the dry ingredients together in a shallow flat dish about inch thick.
  2. Dip each chicken strip or nugget into the flour mixture. Be sure to completely cover the chicken.
Frying
  1. Heat the fat in a medium size cast iron skillet (or another heavy pan) on medium.
  2. Place up to 8 strips (20 nuggets) in the oil at a time. Cook the strips for about 3 minutes on each side. For the nuggets cook for 1 or 2 minutes on each side.
  3. You want the chicken to be golden brown.
  4. Remove the heat and place on a plate/tray that is lined with an old flour sack towel or paper towels.
  5. Repeat the process until all the chicken is fried.

 

Dreams Do Come True- Nourishing Chick-fil-A At Home