Milton Potato Cake Recipe
Milton white cheddar & green onion potato croquette served with house sausage gravy & two slices of Patchwork bacon, topped with one sunny side up farm egg
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Ingredients
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Potato Cake
Sausage Gravy
Garnish
Method
Potato Cake
- 1
Prepare Potatoes
Peel and chop the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.
- 2
- 3
Combine Ingredients
In a large bowl, combine the mashed potatoes, shredded white cheddar cheese, chopped green onions, flour, egg, salt, and black pepper. Mix until well combined.
- 4
Form Cakes
Shape the mixture into small patties or croquettes, about 2 inches in diameter.
- 5
Fry the Cakes
In a large skillet, heat vegetable oil over medium heat. Fry the potato cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Sausage Gravy
- 6
Cook Sausage
In a saucepan, cook the breakfast sausage over medium heat until browned, breaking it up with a spoon, about 5-7 minutes.
- 7
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional minute to create a roux.
- 8
Add Milk
Slowly pour in the milk while stirring constantly to avoid lumps. Continue to cook until the gravy thickens, about 5 minutes.
- 9
Season Gravy
Add salt, black pepper, and garlic powder to the gravy. Stir well and remove from heat.
