Pork Breakfast Patty Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Breakfast Patty & Egg Muffins
Ingredients
- 200g (4 × 50g patties) Pork Breakfast Patties
- 2 English muffins, split
- 2 eggs
- 2 cheddar slices
- 2 tsp neutral oil
- 1 tomato, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Heat 1 tsp oil in a non-stick frying pan over medium heat. Cook the thawed breakfast patties for roughly 3–4 minutes per side, reducing the heat if maple sugars darken. Continue until the centre reaches at least 72°C; thickness and pan heat change the time. Do not press out the juices. Rest on a clean plate for 2 minutes.
- Toast the muffins. Fry the eggs in oil over medium-low heat, covering briefly, until both whites and yolks are firm.
- Layer the cooked meat, cheddar, tomato and egg into the warm muffins. Serve straight away.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Breakfast Sausage Patties.
Recipe 2 · By Chef Luca
Sage Breakfast Patty Potato Hash
Ingredients
- 400g (2 packs) Pork Breakfast Patties
- 700g potatoes, cut into 1.5cm cubes
- 1 red pepper, diced
- 1 onion, diced
- 4 eggs
- 2 tbsp neutral oil
- 2 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Heat 1 tsp oil in a non-stick frying pan over medium heat. Cook the thawed breakfast patties for roughly 3–4 minutes per side, reducing the heat if maple sugars darken. Continue until the centre reaches at least 72°C; thickness and pan heat change the time. Do not press out the juices. Rest on a clean plate for 2 minutes.
- Simmer potatoes in salted water for 7–8 minutes until nearly tender. Drain and steam dry.
- Fry onion and pepper in 1 tbsp oil for 7 minutes. Add potatoes and the remaining oil; cook for 10–12 minutes, turning occasionally, until golden.
- Break the fully cooked patties into large pieces and fold into the potatoes.
- Make four gaps, crack in the eggs and cover the pan over low heat. Cook for 6–10 minutes, until whites and yolks are firm. Add parsley and serve in the pan.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Breakfast Sausage Patties.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.