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Spruce up your menu with a twist on the classic latke benedict featuring Aidells® Fully Cooked Smoked Chicken and Apple Chicken Sausage Breakfast Links topped with a poached egg, traditional hollandaise sauce, and a crisp shredded apple & cranberry frisée salad on the side.
SERVING SIZE: 1 Serving
Amount | MAIN INGREDIENTS |
1 Ea. | Potato, Cake, Lakte (Sub Recipe) |
2 Ea. | Aidells® Fully Cooked Smoked Chicken and Apple Chicken Sausage Breakfast Links |
1 Ea. | Egg, White, Whole, Poached |
2 Oz | Sauce, Hollandaise, Traditional (Commercially Prepared) |
½ tsp. | Onion, Chives, Green, Chopped, Fine |
4 Oz | Salad, Frisee, Apple (Sub Recipe) |
ALTERNATIVE PRODUCTS USED:
Aidells® All-Natural Chicken and Apple Chicken Sausage Links, Raw 1.3oz
Aidells® Smoked Chicken and Apple Chicken Sausage Breakfast Links, Fully Cooked 1.5 oz
Aidells® All-Natural Chicken and Apple Chicken Sausage Links, Raw 2.0oz
Potato Latke
SERVING SIZE: 12 Each
Amount | MAIN INGREDIENTS |
24 Oz | Potato, Russet, Medium, Peeled, Grated |
6 Oz | Onion, Yellow, Fresh, Peeled, Grated |
1 Ea. | Egg, Large, Whole |
2 Tbsp | Flour, Meal, Matzo (Commercially Prepared) |
1 tsp. | Salt, Kosher |
½ tsp. | Pepper, Black, Ground |
4 Oz | Oil, Canola, Prepared |
Frisée Salad
SERVING SIZE: 12 Each
Amount | MAIN INGREDIENTS |
4 Oz | Salad, Frisée, Torn, Small |
2 Oz | Apple, Honeycrisp, Fresh, Skon, Grated |
1 Tbsp | Cranberry, Dried, Whole (Commercially Available) |
5 Ea. | Nuts, Walnuts, Halves & Pieces, Roasted, Salted |
1 Oz | Vinaigrette, Apple, Dijon (Commercially Prepared) |
Step 1: Place a serving dish onto a clean work surface.
Step 2: Place the potato latke onto the center of the dish.
Step 3: Place 2 Aidells® Fully Cooked Smoked Chicken and Apple Chicken Sausage Breakfast Links on top of the potato latke.
Step 4: Top with a poached egg.
Step 5: Drizzle poached egg with hollandaise sauce.
Step 6: Garnish with chives.
Step 7: Place a serving of frisée salad to the side of the latke benedict.
Step 8: Serve as needed.
Potato Latke
Step 1: Place grated potatoes in a large bowl of lightly salted water and let soak for 20 to 30 minutes or up to 1 hour.
Step 2: Drain potatoes, squeezing as much moisture out of the grated potatoes as possible. (Wring it out in a clean kitchen towel or spin it in a paper-towel lined salad spinner).
Step 3: Combine grated potato, onion, egg, matzo meal, salt and pepper in a large bowl, folding with a fork until evenly moistened.
Step 4: Heat a large skillet over medium heat.
Step 5: When hot, add a 1/4-inch-deep layer of oil to the pan.
Step 6: When the oil is shimmery, test piece of potato sputters and sizzles, the oil is ready.
Step 7: Spoon about 3-4 tablespoons of potato mixture into the hot skillet, spreading out to a 3-inch round.
Step 8: Cook for 6 to 10 minutes per side or until golden brown, then flip and cook for another 5 to 6 minutes more.
Step 9: Remove from oil with a slotted spatula, letting any excess oil drain off.
Step 10: Place onto a baking sheet in the oven to keep warm while you cook the remaining latke cakes.
Step 11: Serve as needed.
Frisée Salad
Step 1: Place all ingredients into a mixing bowl.
Step 2: Gently toss all ingredients together.
Step 3: Serve as needed.
ALTERNATIVE COOKING METHODS – Aidells® Fully Cooked Smoked Chicken and Apple Chicken Sausage Breakfast Links
Convection: Cook from frozen. 1. Preheat convection oven to 350°F. 2. Place frozen links on a parchment lined sheet pan. 3. Cook 16-18 minutes or to a minimum internal temperature of at least 165°F, turning halfway for even browning.
Flat Top Grill: Cook from frozen. 1. Preheat flat top grill to 350°F. 2. Place frozen links on grill. 3. Cook 20-22 minutes or to a minimum internal temperature of at least 165°F, turning frequently for even browning.
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