Doods and Foods: Open Face Breakfast Sammich

So start with a tater... don't matter what kind... Just make sure you choose one that you like to eat fried... I hear a lot of arguments about what kind are good for what... but you know... to each his own...

So after choosing your best spud... (anyone catch that)... cut it up... I cut it every which way all depending on my mood... today I decided to to a thicker slice....

Now select your favorite cooking medium... today I went with butter and a little bit of vegetable oil to keep the smoking point of ze butter down... normally I would use straight bacon grease but I have been trying to cut down on my good old BG intake...

Once your chosen medium is heated add your potato...

Season those potatoes with what every you darn well please... I tend to opt for lots of fresh ground black pepper and just a itty bit of salt...

Now fry up some bacon... how ever you like it...

I like to put pepper on mine... Now real quick while the bacon is working its delicious and oh so beautiful wonderful and super fantastic magic I would like to clarify one thing... when I say pepper I ALWAYS mean fresh cracked or ground pepper... yes its quite convenient to be able to simply shake out some powdered and desecrated pepper onto your favorite dish and people may even think its cheaper... But I can go to my local health foods store and by peppercorns by the pound for about 10-15 bucks... in the past year and a half me and my pepper addict family have gone through about a pound and a half of this stuff... so about a pound a year... now an average family could probably make a half pound last two years... just make sure you keep your uncracked corns in a sealed container in a dark place... we prefer Ball jars for just about everything... trust me it will be a great investment and you will most definitely be able to taste the difference...

While your bacon is cooking go ahead and grab yourself some sort of sauce pan or dutch oven depending on how much people you is feeding this deliciousness... here I have my trusty little stainless steal sauce pan that we came across at Goodwill... In my pan is some breakfast sausage that I fried up at about the same time I did the bacon... drain off the grease if you must but remember... you are also draining off flavor... as a matter of fact... once that bacon has enough grease forming I drain some off into my sausage just to give it a bacony kick!!! So much for cutting down on the BG... :) I just cant resist it...

Now add some flour... not a whole lot... just enough to coat the sausage with and soak up all the grease...

Once you mix in the flour this is kinda what it should look like....

Alrighty... now once you've gotten the flour and sausage together you at milk... shoot you could even use half and half to get it extra thick... but even with milk if you do it right it should thicken up quite nicely...

Now traditionally a sausage gravy really only gets salt and pepper and that is how I like mine... but you can really season it to taste... our momma likes to also add parsley and chicken bullion...

While I was peppering my gravy it started to simmer... I wasn't really expecting it to go that quick... but luckily I got ninja skills and snapped this picture as the first bubbles started poking through my little blanket of pepper... but anyway... let it simmer stirring occasionally... and it should thicken up for you...

See I told you!!! Now don't be discouraged if it doesn't thicken properly... there are two things you can do to solve this problem... you could opt for a mixture of flour and milk... in a small cup (I use a coffee cup) put if about 1:1 flour and milk... it should be a thick mixture... now my number one choice as a thickening agent is a mixture of cornstarch and water... its completely flavorless and won't make your gravy too floury...

And ta-da!!! Awesome thick bacon grease laced sausage gravy!!!

Now take an egg...

And fry that sucker... I'm frying mine in bacon grease!!!

Now that your tater, bacon, egg and gravy is all done you assemble it all!!!

And to do that you must put it on toast... or a muffin... or and English muffin... or a biscuit... or a waffle... shoot you can put it on top of almost any bready substance...