Prep 15 mins
Cook 12 mins
This is another recipe found in 1 of my Grandparents.com newsletters & the only thing sweet about them is how they taste. Lynn C. of Brighton, Tenn was credited & is a freq contributor.at the site. ... “My great- grandmother brought this recipe over from Ireland,” said Lynn. “She called them breakfast cakes, but we like our name better!” Consisting mostly of grd sausage & grated potato, the patties are a bit like potato pancakes. BUT these are lighter & more strongly-flavored w/a variety of herbs & spices. ... For extra fun, Lynn suggests serving Blarney Cakes topped w/maple syrup. *Enjoy!*
- 2 idaho potatoes, peeled
- 3⁄4 lb ground pork
- 1⁄3 cup onion, coarsely chopped
- 1⁄3 cup parsley, loosely-packed
- 1 teaspoon ground thyme
- hot sauce (To taste, Or cayenne pepper to taste)
- salt & freshly ground black pepper (To taste)
- 2 tablespoons olive oil
- maple syrup (Opt to serve)
- Grate the potatoes directly onto a lint-free clean kitchen towel & add salt. Over a sink or lrg bowl, close & twist the towel tightly. This should drain the liquid from the potatoes. (If you don't have a lint-free towel, sprinkle the potatoes w1 tsp salt, place in a fine-mesh sieve, weigh down & drain for 30 min over a bowl.).
- Place the potato, pork, onion, parsley, thyme, hot sauce, salt & pepper in a food processor. Pulse to grind into a sausage mixture. If you don't have a processor, finely chop the onion & parsley. Then mix in everything else w/your hands.
- Heat oil in a lrg non-stick skillet over med heat. When the oil is hot, form mixture into patties 3 in wide & 1/2-in thick. Set into skillet & cook 6-7 min on ea side. They should be golden brown in color when finished. Drain on a paper towel-lined plate. Serve warm w/maple syrup as desired.
These were so good! Much better than plain sausage patties. Moist and tender. I will make these again! I changed the thyme to sage and added an egg, mixed by hand, cooked on medium to brown on both sides and then put a cover on to ensure the potatoes were cooked through. Thanks for posting! Made for Newest Recipe Zaar, 2012