Subtle House's Cookbook

Note: You can use whatever vegetables you want; this is just a suggestion. Pick anything that goes well with the sausages you choose.

To make one week's worth of stuff for eggs 'n' stuff:

12 oz precooked sausages
5 oz baby spinach
1 pint cherry or grape tomatoes
2 large sweet bell peppers
Olive oil

Wash vegetables. Combine sausages and vegetables in food processor and process into the texture of pesto. Pour a generous tablespoonful of olive oil into a large nonstick saucepan and heat on medium-high. Add sausage and vegetable mixture, heat until bubbling, and cook on medium-high heat, stirring every few minutes, for 30 minutes until most of the liquid has cooked off. (Don't let it scorch!) Strain out the remaining liquid and you'll be left with a thick, delicious paste. Store in the fridge.

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To make one meal's worth of eggs:

3 eggs
1/7 of a week's worth of stuff

Whisk eggs. Whisk stuff into eggs. Cook over medium-low heat until eggs are cooked.

NOTE: This recipe makes enough for two people, possibly even as a full meal. The flour makes the patties very dense and filling. If you expect this to be your entire meal, remember to put a vegetable in it. :)

NOTE: If you're making more than can fit in one pan, prepare a 350F oven and a foil-lined tray to keep the first batch hot while you make the second one.

Ingredients

1 cup mashed potatoes
up to 1/2 cup add-ins (leftover chicken, spinach, bacon, sausage, tomato, etc.), chopped
1 egg
3/8 + 1/8 cup all-purpose flour
1/8 to 1/4 cup additional flour or panko (bread crumbs)
canola oil
salt

Equipment

mixing bowl
1/4 cup measure
cutting board
knife if chopping add-ins
nitrile gloves
large frying pan
1 stove burner
flipper spatula
plate
paper towels

Directions

0) Warm potatoes in microwave (they shouldn't be hot, just warm). Transfer them into the bowl. Whisk the egg. Chop the add-ins. Line a plate with paper towels. Put the additional flour or panko in a shallow dish.

1) Combine the potatoes, add-ins, egg, and 3/8 cup flour in the bowl. Measure out another 1/8 cup flour. Put on gloves. Mix the potato mixture by hand until well integrated. Mix in remaining flour a little at a time until suddenly the mixture has a relatively doughy consistency. (The creamier the potatoes are, and the wetter the add-ins are, the more flour you will need.) Divide into 8 or 12 portions and form portions into balls. Roll the balls in additional flour or panko and flatten them into 1/2-inch-thick patties on the cutting board. They should be dry enough to stack without sticking.

2) Put a generous quantity of oil in the pan (to half the depth of a patty), add a bit of potato, and heat over medium-high heat (5.5 on the front right burner) until one minute after the potato starts to audibly sizzle. Reduce heat slightly (to 5). Fry the patties for 4 minutes total, flipping once a minute, until dark golden brown. The pan will smoke a bit; this is normal and fine. Transfer cooked patties to towel-lined plate and blot up any remaining oil (but it should just soak in).

3) Salt patties. Eat immediately. These do not keep well, so don't make more than you need.

Separate yolks and whites of two eggs. Start bread toasting on Medium.

In small frying pan, heat generous glug of olive oil on 6 on the front right burner until it starts to smoke, about 1.5 to 2 minutes.

Reduce heat to 5. Pour egg whites into the middle of the oil puddle; they will sizzle and puff up. Set a timer for 1 minute. When it reaches 30 seconds, add the yolks to the middle of the whites, separating the yolks if possible. Let the timer finish counting down, then set it for 1 additional minute (so the yolks cook for a total of 1.5 minutes).

Retrieve the toast (even though the toaster oven hasn't finished) and put it on a plate. When the timer finishes counting down, the whites should be cooked through and the yolks should be jiggly. Turn off heat and transfer eggs to the bed of toast. Pour remaining oil over eggs to cook the remaining uncooked white on top of and around the yolks. Salt and pepper. Eat immediately.