Thursday, September 30, 2010

Special of the Day

Saturday Night Special

Saturday Morning Special

Venison Maple Sausage with Perfect Hash Browns. If you like yours the popular casserole type way (you know the dish; sort of a bastard offspring of a potato and a can of cream of mushroom soup), these aren't for you. They are thin, crisp and buttery on the outside, soft and tender in the middle, seasoned with simple salt and pepper. Add in some fluffy scrambled eggs and some maple and sage infused venison sausages and you have the perfect breakfast.

If you want to add something to them to spice them up, well, Home on the Range usually has something around here. Turk brought these over a while back, with four specially selected ones for myself and my friends. You'll have to guess which ones are for whom.

11 comments:

  1. Ok, so how do I make those crispy hash browns?
    Every time I try, they end up broken and scrambled -yeah the taters.

    ReplyDelete
  2. Oooooohhhhhhh that looks delicious...

    ReplyDelete
  3. It's not breakfast if there's no bacon on the plate. I'm just sayin'...

    ReplyDelete
  4. Ah, the Taurus 85 - very nice. A customer presented an engraved one (CH) to a former boss of mine a few years ago. I thought that was pretty cool.

    I've never owned a .38 Spl. Several .357s, but no .38. Wish I'd bought the Model 10 M&P my Dad sold at a gun show several years ago, though.

    My snubbie is a David Berkowitz special.

    ReplyDelete
  5. Hard to be sure, from the photo, but those 'hash browns' look suspiciously like 'rosti' to me.
    Are your European roots showing, Miss Brigid?
    Re the sauces, have you tried Mr. Pratchett's Wow Wow Sauce?

    Best wishes.

    ReplyDelete
  6. Never get to like hashbrowns, they seem plain to me..
    I`ve got raised on those http://czechmatediary.com/2007/11/07/another-classic-czech-recipe-bramboraks-potato-pancakes-bramboraky/ Completely different potatoey garlic/marjoram punch :)

    ReplyDelete
  7. Mr. Wolf - they are essential the same dish. I have no Swiss blood in me, but I've had them. In the US though they've always been called "hash browns".

    ReplyDelete
  8. I have got to quit coming to this blog on an empty stomach... or you are going to have to censor your food pictures. My ex-wife can probably hook you up with some pictures of undesirable food. She truly can COOK... problem is its not in the Kitchen.

    By the comments I read about your cooking, I'm sure there never is an empty chair at the table when you ring the dinner bell.

    The Virginian

    ReplyDelete
  9. Ah, the alternate universe of real food. This reminds me of the time when a U.S. citizen in the U.K. pointed at a cream-coloured gelatinous mass, weeping fat, and asked what it was. 'Scrambled egg', I replied. The fascinated horror in her face would have done justice to the shower scene in 'Psycho'.
    Miss Brigid, there was a time when I used to visit the U.S. several times a year. I have eaten restaurant hash browns many times. They are usually primrose yellow/crispy burnt, lightly scented with lard. NEVER have they even remotely resembled the mouthwatering morsel in your photo.
    Can I persuade you to give up the Secret Squirrel stuff, and open a restaurant?
    Best wishes.

    ReplyDelete
  10. I like phrases that have multiple meanings, (like Saturday Night Special)

    ReplyDelete
  11. What the 2nd picture lacks is lots 'n lots of sausage gravy on the hash browns.

    Everything is better with gravy.

    ReplyDelete

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..