Description
A refined breakfast featuring crispy sausage patties, pillowy scrambled eggs, golden breakfast potatoes, and a flaky croissant.
Ingredients
Scale
- 1 lb ground pork (80/20)
- 6 large eggs
- 2 large croissants, split and warmed
- 1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp unsalted butter, room temperature
- 2 tbsp neutral oil (canola or grapeseed) for frying
- 1 tbsp olive oil for potatoes
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika (optional for potatoes)
- 1 tbsp Dijon mustard (for croissant smear)
- Optional: flaky sea salt and extra herbs for garnish
Instructions
- Parboil cubed Yukon Gold potatoes in salted water for 4–5 minutes until just tender. Drain and let steam-dry for 2 minutes. Toss with olive oil, 1/2 tsp salt, and smoked paprika.
- Heat a heavy skillet over medium-high heat. Add a splash of oil and spread potatoes in a single layer. Cook undisturbed for 4–6 minutes until golden, then turn to brown all sides. Add diced onion and sauté until translucent.
- Finish potatoes with fresh thyme and keep warm on a plate covered with foil.
- Combine ground pork, 1 tsp salt, 1/2 tsp pepper, minced garlic, and half the parsley. Form into 6 patties and create a dimple in the center of each.
- Heat a cast-iron skillet over medium-high heat with oil. Sear patties for 3–4 minutes per side until browned and cooked through (internal 160°F). Rest on a wire rack.
- Lower heat and whisk eggs with a pinch of salt. Melt butter in a nonstick pan, pour eggs, and stir gently until slightly underdone.
- Brush croissants with melted butter and warm in a pan until edges are crisp. Spread Dijon mustard on each croissant half.
- Assemble by placing a croissant base, a sausage patty, scrambled eggs, and a scoop of breakfast potatoes. Top with the croissant upper half and garnish with parsley and flaky sea salt.
Notes
For quicker prep, parboil potatoes a day ahead. Handle meat gently for tender patties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 220mg