Guest Post: Breakfast Potato Sausage Casserole via Will Price

by Grace Boyle on January 27, 2011

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Note: This is a guest post from my friend and co-worker, Will. He’s a fellow foodie, photographer and blogger who lives up in the way in the big city, Denver. We’re always comparing foodie notes and restaurants, so I’m happy to have him in his first guest post at Grace(Full)Plate. Find him @LordWilliam.

Bio: As a late 20-something, I like to think that I have most of my life figured out. Nothing could really be further from the truth. I have this much down, though: I enjoy writing for my site, my black lab, working long hours (apparently), drinking margaritas, ordering takeout, and, as evidenced here and in juxtaposition to takeout, cooking, especially when it comes to doing so for my family. What I have yet to nail down: Some form of a love life, where I will be in 5 years be it professionally, geographically, physically, mentally, spiritually, etc, and just the heck I go through money so fast. To avoid trying to come up with anything else witty, I will say this; I love my life, my family and my friends. I work hard, do good, and pay it forward. That is all…

So, my cousin and her beau came to town for a weekend getaway from DC. I decided, being the “cool cousin” I am, that we should do brunch. I posted the idea on her Facebook wall thinking, “Ah we’ll have a nice small brunch at my favorite haunt, etc. etc.” Well, my mom and family caught win of said post and before I knew it, it went from a small gathering to a family event. I love my family, so by no means was this any sort of inconvenience. If anything, I was stoked to try a new dish to bring to the potluck I organized. The folks are taking care of the egg dish, my brother is bringing bagels, my other brother’s got the OJ, and I went the path of the potato via this, a delicious Sausage / Potato Casserole ala Will and a mimosa.

So do like I did, and turn on some Beatles, get in a good mood, and cook the hell out of this amazing dish.

Enjoy!

Whatcha need:

  • 1.5 lbs Ground Turkey lean
  • 1 bag of frozen potatoes or 32 oz, whatever
  • 1/2 chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • Cheese – Shredded – as much as you want. It’s cheese
  • Dash o’ salt | Dash o’ pepper
  • Preheat your oven to 350

Method:

First things first, meet your meat. Get your hands into the ground turkey and form it all in medium sized meatballs. Grab a decent-sized frying pan and brown them suckers up. I should note here that you can use a vegetarian alternative. Veg-heads, I’m sure, have a decent alternative for meatballs, right? Boca makes that fake ground beef crumbly stuff…

While they’re on the stovetop, and while you keep an eye on them, combine the sour cream, cream o’ chicken, chopped onion, cheese, salt , and pepper in a large bowl, and mix that ish up.

Them meatballs are looking browned, eh? Wicked. Remove them from the heat and drain the extra grease, if any, (I went turkey sausage versus pork so there would be less grease and we could eat a leaner meat). Get out a casserole dish, line the bottom with with half the bag of taters, then layer on the meatballs followed by the rest of the spuds.

When you’ve done this, it’s time to cover the whole shebang with the sweet ambrosia elixir of the sour cream, cheese, cream of chicken, etc etc,…..oh ,daaaang. Look at that. I mean, come on! Look at that…. Mouth water already. Ya know what? Add more cheese. Just, layer it on. Why not?

Throw it all in the over at 350 for 45 minutes, or until it’s hot through and through.

Daaaaaamn. Wouldjya lookatthat?? Now, all that’s left to do is devour the beast. Forks up! Let the feast begin!

RESULT:
I brought the dish to the Sunday family brunch. It was quickly renamed the “Luke Special,” as each and every ingredient was exactly what my sibling elder loved. So, from hereabout, this is the Luke Special. …Until I meet a girl that loves it just as much and I rename it for her….like any good “chef”* would.

No stranger to the mimosa over brunch.

* I put chef in quotes because I am hardly that.

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