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This past weekend our good friends The Duff’s were in town from Williams Lake. It’s always a good time when we get to see them, lots of smiles, hugs and laughing. We were at the pub and one of the guys at our table ordered breakfast for dinner. Evan and I tried to order breakfast too but apparently the “all day breakfast” ends at 5pm and it was 5:45pm. All day my ass. We decided to make breakfast when we got home after the hockey game since it was only 7:30.

One of our favorite breakfasts is Filipino breakfast. Usually we cook longanisa which is a cured pork sausage or tosino which is cured pork pieces. If you haven’t had a chance to try it you NEED to. We typically serve it with rice and a fried egg. On this particular night we wanted to mix in a little bit of Canadian by adding a double smoked farmers sausage and some homemade hashbrowns instead of rice. I imagined our breakfast was way better than the breakfast at the pub, how could it not be? We made extras since the hooligans were coming over too and I just knew they would want to eat some of it.

Filipino Canadian Breakfast

serves 4

6-7 red potatoes
1 package toniso
1 double smoked farmers sausage
1/2 head of garlic, peeled
1 onion, chopped
1/2 cup water
1 tablespoon Sriracha chili sauce (optional)
Eggs for frying (however many each person wants)
Your favorite herbs and spices for the hashbrowns
Olive oil

First off, get your potatoes in a pot with water and bring to a boil. While the potatoes are cooking get the tosino and sausage going. In a large pan over medium put the frozen tosino and sasage in with the onion, garlic cloves, chili sauce and water. Cover and cook for about 30 minutes, or until the liquid reduces to a thick sauce. Make sure to break up the meat while it cooks. While this is all going you can preheat your oven to 400 degrees F. When the potatoes are cooked (check with a fork, if they’re hard cook a bit longer, if the fork goes in easily they’re done), cut them into bite size pieces and place on a baking sheet lined with tin foil. Drizzle with olive oil and your favorite herbs and spices, any that you like will work for these hashbrowns. I used some steak seasoning, paprika and dried basil. Throw them in the oven for about 15 minutes, flip them, then bake for another 10-15 minutes or until the outside is crispy and golden brown. When the hashbrowns are almost done fry up your eggs however you like them. We like ours over easy so the yolks can mix with the tosino sauce…yum. Slice up the sausage, plate with the tosino, egg and hashbrowns and serve!

If you’re feeling like having something a bit different and totally tasty you should try this. You can find longanisa and tosino at your local Asian grocery store. If you want to use longanisa instead of tosino the cooking method is the same.