Hunter’s Breakfast

Servings: 4

Prep time: 15 minutes

Cooking time: 30-45 minutes

Ingredients:

2 large potatoes, diced

230g game sausage, diced

1 bunch of spring onions, white and light green parts chopped

1 small tomato, seeded and diced

1 chili or green bell pepper, seeded and diced

half an onion, diced

2 shallots, minced

2 cloves of garlic, minced

1 tsp. dried rosemary

Breadcrumbs, for frying

Vegetable oil

8 eggs

Salt and freshly ground black pepper to taste

- Hot Chili Sauce



Method

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.

In a 30cm skillet, heat 1 tbs of oil over medium heat. Add diced onion, a pinch of salt and saute until translucent, about 5 minutes.

Then add diced tomato, a chilli and minced garlic. Saute until softened, about 5 minutes.

Next, add diced game 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 to taste. We added no additional salt because the sausage was already salty.

Transfer potato mixture into a bowl. Mix in rosemary and half of the chopped green onion. Allow the mixture to cool completely. To speed up the process, put it in the fridge.

Once cooled, form potato mixture into palm-sized patties. You should get about 8-10 patties. Dredge both sides in breadcrumbs.

Over medium-high heat, heat 2 tbs of oil in non-stick skillet. Fry both sides until golden brown.

Then fry eggs over easy.

Serve eggs over potato patties. Garnish each serving with the rest of the green onions and drizzle with hot chilli sauce. - Source Food for Hunters