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Nutrivore's Breakfast

Vegetables:

2 Large Sweet Potatoes, cut into 1 1/2 inch chunks (about 6 cups)

2 Tablespoons solid cooking fat, melted

1/2 tsp Sea Salt

1 Bunch of Kale, stems removed and finely shredded

Patties:

2 Lbs Grass-fed Ground Beef

1/4 Cup Grass-fed Beef Liver, Ground or Grated

1 Tbsp Minced fresh Oregano

1 Tbsp Minced fresh Rosemary

1 Tbsp Minced fresh Thyme

1 Tbsp Sea Salt

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1.  Preheat oven to 400 degrees

2.  Place Sweet Potatoes in a large bowl with the cooking fat and sea salt, and stir to combine.  Transfer to a baking dish and place in the oven, cooking for 30 minutes and being sure to stir once or twice.

3.  While the sweet potatoes are cooking, add all of the patty ingredients to a large bowl and combine using your hands.  Form into 6 to 8 patties, place on a plate, and set aside.  If you are preparing the uncooked patties to cook later, place them in a storage container separated with wax paper and place them in the refrigerator for storage.

4.  When you are ready to cook the patties, place a skillet on medium heat.  When it is hot, add the patties to the pan, and cook for 10 minutes, flipping once or twice, until cooked through.

5.  Add the Kale to the sweet potatoes and stir to combine.  Place back in the oven for another 5 minutes, or until the sweet potatoes are soft.  Serve each patty on a bed of kale and sweet potatoes.

storage:  Prepared Patties Keep for 3-4 days in the refrigerator; cooked patties keep for 5 to 6 days, and the vegetables keep for a week.

 

This entry is related to the following products. Click on any of them for more information.
Kale, Sweet Potato, Ground Beef, Oregano, Rosemary, Thyme, Grass fed beef, Beef,
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