Savoury Southern Clucks n Cakes
Gather ‘round, ladies and gents, and hold onto your horses for the rootinest tootinest breakfast recipe of the South — yee haw! This is one of my favourite meals to have back at home, especially on a crisp, fall Sunday mornin’. This classic southern breakfast spread includes bangin’ biscuits and gravy, outstandin’ over-medium fried eggs, perfect sausage patties, and terrific tater cakes: the staples of the South. If you have never heard of or eaten these scrumptious dishes, boy, are you in for a treat! After movin’ to Williamsburg, I was disappointed that I could not easily get traditional Southern biscuits and gravy (Cracker Barrel does not count; it is too floury). Then, I found out my Northern friends had never even heard of biscuits and gravy (I’m looking at you New Jersey)! I made it my personal mission to introduce them to the wonders of a Southern breakfast, and I have decided to share these much-cherished recipes with y’all as well. So, if your mouth is waterin’ from just this description, don’t waste time fixin’ the attached recipes.
YELENA FLEMING // FLAT HAT MAGAZINE
Eggs
Ingredients:
• 2 cage-free chicken eggs
• Salt and pepper
Directions:
1. Add the eggs to a non-stick frying pan
2. Cook on medium heat until the egg whites are cooked, but the egg yolk is still slightly runny
3. Salt and pepper to taste
Tater Cakes
Ingredients:
• 2 cups mashed potatoes (buttered and salted)
• 1 cup all-purpose flour
• 1 red onion, diced
• 1 egg
• 1⁄2 tsp. salt
• 1⁄2 tsp. pepper
• 1⁄2 cup vegetable oil
Directions:
1. Add the vegetable oil to a frying pan
2. Thoroughly mix the rest of the ingredients in a large mixing bowl
3. Pour the batter into the frying pan in a circle (like a pancake)
4. Cook each side on high for three minutes
Sausage Patties
Ingredients:
• 1 Jimmy Dean sausage roll (pork or turkey)
Directions:
1. Cut the sausage roll into patties
2. Fry each side on medium heat until browned and reaches 165°F
Biscuits and Gravy
Ingredients:
• 1 package of Grand’s buttermilk biscuits
• 1⁄4 cup all-purpose flour
• 3 tbsp. butter
• A 12 oz. can of evaporated milk
• 1 lb. breakfast sausage (pork or turkey)
• 12 oz. water
Directions:
1. Cook the biscuits according to directions on the packaging
2. Cook the sausage in a large skillet over medium-high heat until browned and crumbly
3. Drain any excess grease, leaving 1 tbsp. in the pan
4. If using turkey sausage, add an extra tbsp. of butter (if there is not enough grease), and stir until melted
5. Stir in the flour and cook until the flour is golden brown (very important!)
6. Stir in the milk and water
7. Continue cooking over medium heat, stirring occasionally, until the gravy thickens (5-10 minutes)