- This recipe makes 2 servings
3 tbsp. Vegetable oil - separated
½ lb. ground pork sausage
½ cup onion - julienned
2 cloves of garlic - diced
Juice of ½ lemon (plus lemon for garnish,if desired)
4.5 ounces of mushroom (about 1 cup)
1 10.5 ounce can of Campbell's cream of potato soup
About 1 cup of milk
½ tsp. Salt
¼ tsp. Pepper
½ tsp. Garlic powder
½ tsp. Onion powder
½ tsp. Chilli powder
¼ tsp. Paprika
½ tsp. Cumin
1 tsp. Italian seasoning
I/4 cup basil - torn
Heat pan to medium-high heat.
Add onion, sauté for 3 minutes or until beginning to soften and turn translucent.
Add garlic, sauté for 1 minute or until fragrant.
Add mushroom, cook until tender, about 5 minutes, stirring occasionally.
Add potato soup and fill can ¾ full with milk, the juice of ½ lemon, add to pan and stir.
Reduce heat to medium-low, and stir occasionally.
Heat a separate pan on medium-high heat.
In a medium bowl add sausage, salt,pepper, garlic powder, chilli powder, paprika, cumin, and Italian seasoning.
Mix with hands gently until combined, do not over mix.
Form into ¼ cup sized balls, and flatten into patties.
Add to heated pan and cook until browned, about 3-5 minutes per side.
Reduce heat to medium-low.
In a small sauce pan on medium-low heat 2 tbsp. vegetable oil.
When heated, crack 2 eggs into the pan, cook until egg white sets, about 2-3 minutes, or until desired doneness.
Cut 2 English muffins in half, and toast.
Top muffins with sausage pancake,"potatoe gravy", and fried egg.
Garnish with basil and lemon juice if desired.