Breakfast "Spaghetti and Meatballs"
Breakfast "Spaghetti and Meatballs"
by Jennifer Carlisle
I call this one Breakfast "Spaghetti and Meatballs" because it looks like spaghetti and meatballs with the shredded potatoes (spaghetti) and sausage (meatballs) and a gravy for the sauce. There is no pasta or tomato sauce it just looks like a pasta dish you can enjoy for breakfast. For this recipe I used potaotes for my hashbrowns that I peeled and shredded with a food processor. You could also use the store bought kind which are a little less work, just follow package directions. Depending on the size potatoes you are using, I usually use 1 medium potato per serving, and enough oil and butter to coat the pan well- about 2 tablespoons. After boiling potatoes it is really important to make sure the potatoes are drained really well of water. I think I may have even used some paper towels to pat them dry. Because water and hot oil do not mix, it's best to add drier potatoes to the pan.
I hope you make this beautiful dish for someone special to start their day off right. Happy Eating!
Boiled potatoes- drained and drying on a baking sheet
Shredded potatoes in the pan ready to brown
One side browned then flipped to brown the other side.
Sausage Meatballs browning
Sorry I am missing some steps with the photos. I have removed 3/4 of the meatballs and left 1/4 of them and broke them up into bits, then covered with flour and will stir in milk to make the gravy. Then add the meatballs back in and serve over hash browns
Breakfast "Spaghetti and Meatballs"
Servings 4
Ingredients:
Hashbrowns:
-4 russet potatoes (1 per person), cleaned, peeled and shredded
-salt and pepper to taste
-1 tbsp oil
-1 tbsp butter
-1/8 tsp cayenne or paprika (optional)
-1/8 tsp onion powder (optional)
Meatballs and Gravy:
-1 lb tube of country pork or turkey sausage
-2 tbsp all purpose flour
-1 cup milk
-salt and pepper to taste
Directions:
Shred potatoes using a boxed grater or a food processor (they should be thin like diner hash browns). Place potatoes in a large pot and cover just to the top of the potatoes with water. Cover and bring to a boil. Once to a boil, remove from heat, drain REALLY well. Heat a large skillet with oil and butter over high heat. Add potatoes to hot skillet. Allow to brown on each side, flipping once- about 5 min. per side. Season with salt and pepper. I also like to use cayenne pepper or paprika and onion powder to season them, but completely optional. Then set aside and keep warm til ready to serve.
To make the meatballs, I roll the sausage into small meatball size balls- about 2 inches. Place in a large hot skillet over med high heat. Allow to cook through- about 10-15 minutes, turning to brown all sides. Once browned, remove 3/4 of the meatballs and place on a plate. Keep the other 1/4 of meatballs in the pan and break them up into small chunks with a wooden spoon. Then sprinkle with flour and stir in pan to coat until it looks pasty and flour is absorbed by fat. You may need to reduce heat to medium-low here. Then add milk and stir continuously until it comes up to a boil. Stir so milk does not become scorched in the pan. Do this over medium heat. Once to a boil add the other meatballs and stir in gravy to coat. Season with salt and pepper to taste. Cook all together for about 3-5 minutes or until gravy thickens. Serve over hashbrowns. It will look like spaghetti and meatballs with your own breakfast gravy. Enjoy!
by Jennifer Carlisle
I call this one Breakfast "Spaghetti and Meatballs" because it looks like spaghetti and meatballs with the shredded potatoes (spaghetti) and sausage (meatballs) and a gravy for the sauce. There is no pasta or tomato sauce it just looks like a pasta dish you can enjoy for breakfast. For this recipe I used potaotes for my hashbrowns that I peeled and shredded with a food processor. You could also use the store bought kind which are a little less work, just follow package directions. Depending on the size potatoes you are using, I usually use 1 medium potato per serving, and enough oil and butter to coat the pan well- about 2 tablespoons. After boiling potatoes it is really important to make sure the potatoes are drained really well of water. I think I may have even used some paper towels to pat them dry. Because water and hot oil do not mix, it's best to add drier potatoes to the pan.
I hope you make this beautiful dish for someone special to start their day off right. Happy Eating!
Servings 4
Ingredients:
Hashbrowns:
-4 russet potatoes (1 per person), cleaned, peeled and shredded
-salt and pepper to taste
-1 tbsp oil
-1 tbsp butter
-1/8 tsp cayenne or paprika (optional)
-1/8 tsp onion powder (optional)
Meatballs and Gravy:
-1 lb tube of country pork or turkey sausage
-2 tbsp all purpose flour
-1 cup milk
-salt and pepper to taste
Directions:
Shred potatoes using a boxed grater or a food processor (they should be thin like diner hash browns). Place potatoes in a large pot and cover just to the top of the potatoes with water. Cover and bring to a boil. Once to a boil, remove from heat, drain REALLY well. Heat a large skillet with oil and butter over high heat. Add potatoes to hot skillet. Allow to brown on each side, flipping once- about 5 min. per side. Season with salt and pepper. I also like to use cayenne pepper or paprika and onion powder to season them, but completely optional. Then set aside and keep warm til ready to serve.
To make the meatballs, I roll the sausage into small meatball size balls- about 2 inches. Place in a large hot skillet over med high heat. Allow to cook through- about 10-15 minutes, turning to brown all sides. Once browned, remove 3/4 of the meatballs and place on a plate. Keep the other 1/4 of meatballs in the pan and break them up into small chunks with a wooden spoon. Then sprinkle with flour and stir in pan to coat until it looks pasty and flour is absorbed by fat. You may need to reduce heat to medium-low here. Then add milk and stir continuously until it comes up to a boil. Stir so milk does not become scorched in the pan. Do this over medium heat. Once to a boil add the other meatballs and stir in gravy to coat. Season with salt and pepper to taste. Cook all together for about 3-5 minutes or until gravy thickens. Serve over hashbrowns. It will look like spaghetti and meatballs with your own breakfast gravy. Enjoy!
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