Breakfast Gravy Fries

PREP 15 minutes
COOK 25 minutes
TOTAL 40 minutes
SERVES 4

INGREDIENTS :

  • 1/2 pound gold potatoes, cubed (cut it nice and small)
  • 1 jalapeño, diced (make sure the pieces are big enough that they don't fall through the wire basket in the air fryer)
  • 3 tablespoons Primal Kitchen High Heat Avocado Oil
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder

For the sausage gravy

  • 1 pound breakfast sausage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon fennel seed
  • 2 tablespoons tapioca flour
  • 2 tablespoons almond flour
  • 2 1/2 cup cashew milk
  • lots of salt and pepper
  • 4 eggs, for topping (one egg per person)
  • fresh chives, roughly chopped

DIRECTIONS :

  1. Cube potatoes in small pieces. You want these pieces to be small and cubed evenly to help with reducing cooking time and evenly cooking throughout.
  2. In a bowl, toss potatoes and jalapeño in Primal Kitchen High Heat Avocado Oil and then add salt and garlic powder, and toss. 
  3. Pull out air fryer with wire basket inside. Place potatoes and jalapeño inside and spread out evenly throughout the wire basket. Close air fryer then turn temperature on air fryer up to 390 degrees and time up to 25 minutes and press start. Keep an eye on the time because you will want to pause the air fryer every 5 minutes and toss the potatoes to make sure they cook evenly throughout. 
  4. Once the potatoes begin to cook, place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel. 
  5. To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in, along with a hefty pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed. 
  6. While the gravy reducing, place a nonstick pan over medium-low heat, grease, then crack however many eggs into the pan (1 egg per person). Let the eggs cook low and slow. This will cook the whites while leaving the yolks runny.
  7. When the potatoes are finished cooking, place in a bowl, top with a big spoonful of gravy, then an egg, and finish it off with fresh chives on top!

by

INGREDIENTS :

  • 1/2 pound gold potatoes, cubed (cut it nice and small)
  • 1 jalapeño, diced (make sure the pieces are big enough that they don't fall through the wire basket in the air fryer)
  • 3 tablespoons Primal Kitchen High Heat Avocado Oil
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder

For the sausage gravy

  • 1 pound breakfast sausage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon fennel seed
  • 2 tablespoons tapioca flour
  • 2 tablespoons almond flour
  • 2 1/2 cup cashew milk
  • lots of salt and pepper
  • 4 eggs, for topping (one egg per person)
  • fresh chives, roughly chopped

DIRECTIONS :

  1. Cube potatoes in small pieces. You want these pieces to be small and cubed evenly to help with reducing cooking time and evenly cooking throughout.
  2. In a bowl, toss potatoes and jalapeño in Primal Kitchen High Heat Avocado Oil and then add salt and garlic powder, and toss. 
  3. Pull out air fryer with wire basket inside. Place potatoes and jalapeño inside and spread out evenly throughout the wire basket. Close air fryer then turn temperature on air fryer up to 390 degrees and time up to 25 minutes and press start. Keep an eye on the time because you will want to pause the air fryer every 5 minutes and toss the potatoes to make sure they cook evenly throughout. 
  4. Once the potatoes begin to cook, place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel. 
  5. To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in, along with a hefty pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed. 
  6. While the gravy reducing, place a nonstick pan over medium-low heat, grease, then crack however many eggs into the pan (1 egg per person). Let the eggs cook low and slow. This will cook the whites while leaving the yolks runny.
  7. When the potatoes are finished cooking, place in a bowl, top with a big spoonful of gravy, then an egg, and finish it off with fresh chives on top!

by

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