Sausage O’Patties

Serve with Spiked Beans-n-Toast and Cream Eggs with Irish Cheese and Chives.


  • 1 small Idaho potato, peeled
  • 1 small onion (about 1/3 cup), coarsely chopped
  • 3/4 pound ground pork
  • A few sprigs of fresh parsley
  • 1 teaspoon ground thyme (1/3 palmful)
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil (EVOO)


Grate the potato onto a cutting board, salt it, then transfer to a paper towel-lined bowl or plate to drain.

Place potato, onion, pork, parsley, thyme, salt and pepper in a food processor and pulse grind to form a sausage mixture.

Heat a large nonstick skillet over medium heat with EVOO, about two turns of the pan. When EVOO is hot, form eight 1/2-inch thick, 3-inch widepotato-sausage patties and set into skillet. Cook patties 6-7 minutes on each side until they are deep golden brown in color.

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