Crispy Sausage & Egg Croquette

From Chef/owner Ouita Michael, Wallace Station Deli and Bakery and The Holly Hill Inn, both in Midway, KY. Yield: 12 servings.

8 oz. country-style breakfast sausage
3 egg yolks
2 cups stiff mashed potatoes, cooled
to taste, salt and pepper
12 large eggs, beaten
1 cup grated Swis or Gruyere cheese
¼ cup roasted red pepper, diced
¼ cup parsley
¼ cup minced green onion
1 tsp. salt
½ tsp. white pepper
2 large eggs
2 Tbsp. water
1 cup flour
2 cups panko (Asian breadcrumbs)
as needed, prepared spicy ketchup or honey-mustard dipping sauces

Cook and crumble sausage until browned; drain thoroughly.

Beat the egg yolks, then fold into potatoes. Season with salt and epper, cover and cool until needed. Scramble eggs in spray-coated nonstick pan until firm throughout with no visible liquid egg remaining. Cool slightly.

To prepare croquettes: Combine potatoes, eggs, sausage, red pepper, parsley, green onions, salt and pepper. Mix well; cover and refrigerate for one hour.

Beat eggs with water. Shape the mixture into 3/5 to 4 oz. patties/cakes/logs. Dust cakes in flour; dip in egg wash, then roll cakes in breadcrumbs. Deep-fry at 350°F until golden brown, hot and cooked to a minimum internal temperature of 160°F. Serve with spicy ketchup or honey mustard.

PHOTO: AMERICAN EGG BOARD