#31 Breakfast for Dinner, for Lunch w/special guest Brian Chou

Pull on your tightest waders and join Nate P with special guest Brian C. as they angle for winter run steelhead on Oregon’s beautiful Clackamas river. After we've slipped and slid our way across all the rocks, we'll Indulge in the meal reversal of legends as Nate prepares Breakfast for Dinner … for Lunch! Hello? Hi.

Ingrediants:
4 Yukon gold potatoes, peeled and shredded
1/2 LB ground pork
Sage
Thyme
Salt & Pepper
MSG (Accent)
Eggs, fresh, organic...
Bread
Ghee
Orange slices (for garnish)
Chives (also garnish)

Start with 2 burners. Met some Ghee in one of them to pour on the taters. The same taters you shredded and squeezed the living shit out of in a rag. Squeezing gets rid of excess starches. Now por the warm Ghee into them, salt, pepper and mix thoroughly. Form yourself a nice ball. Place the ball into one of your pans turned to medium low heat and form a nice patty or pillow of potatoes. Mmmmm.

Now you can mix up your sausage. Salt, pepper, thyme, sage and MSG (the secret) Mix thoroughly into patties or links. Your choice. Start cooking in your other pan over medium high heat. Watch them and flip once the bottoms start browing. As they finish transfer to a tin foil packet. For your tates, it should take around 12 minutes per side to get nice and browned. Once it's done, tinfoil it. It should be beautifully browned, and soft in the middle!

Now you can cook your eggs. I like sunny side up. For the eggs just make sure your pan is non stick. Pour in the eggs and let cook over medium. Towards the end pour in a little liquid and cover just to de-snot the whites. Toast your bread in the other pan and you have just made breakfast for dinner. For lunch. Voila!