Description
Buttery Southern biscuits hold sausage patties as the meat component while a skillet hash of potatoes and collard greens adds carbs and vegetables with New England-inspired onion relish. Bold spices and quick pan-frying create crispy textures from humble ingredients. Assembly and cooking complete in 40 minutes flat.
Cultural Background
This dish fuses American Southern cuisine through its buttermilk biscuits and sausage patties, Soul Food traditions via collard greens rooted in African American cooking history from the South where enslaved people adapted African leafy greens with local ingredients, and New England elements in the quick onion relish drawing from Yankee pickled onion and potato dishes. Collards trace back to West African and Southern U.S. agricultural practices, while biscuits evolved from British settlers adapted in the American South. The combination highlights resourceful use of affordable staples across these regional histories.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter or margarine, cubed
- 3/4 cup milk
- 1 pound ground pork
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (for sausage)
- 3 medium russet potatoes, diced into 1/2-inch pieces
- 2 cups chopped collard greens (fresh or frozen, stems removed)
- 2 medium onions, thinly sliced (divided use)
- 2 tablespoons vegetable oil or bacon fat
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/4 cup water
Instructions
- Preheat oven to 425 degrees F. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/2 cup cold cubed butter until mixture resembles coarse crumbs. Stir in 3/4 cup milk until just combined into a soft dough. Turn out onto floured surface, pat to 3/4-inch thickness, and cut into 8 biscuits using a 2-inch cutter or glass. Place on ungreased baking sheet and bake 12-15 minutes until golden brown on top.
- While biscuits bake, mix sausage: In a bowl combine 1 pound ground pork with 1 teaspoon sage, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Divide into 4 equal portions and form into thin patties about 4 inches wide. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties 3-4 minutes per side until browned and cooked through to 160 degrees F internal temperature. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon oil if needed. Add diced potatoes and cook 8-10 minutes, stirring occasionally, until starting to crisp and golden. Add 1 sliced onion and cook 3 minutes until softened. Stir in 2 cups collard greens and cook 4-5 minutes until wilted and tender, seasoning with salt and pepper to taste. The hash should be crispy on edges with vibrant green collards.
- For the onion relish, in a small pan or the edge of the skillet, combine remaining sliced onion with 2 tablespoons vinegar, 1 tablespoon sugar, and 1/4 cup water. Simmer over medium heat 5 minutes until onions soften and liquid reduces to a glossy relish consistency.
- Split the warm biscuits. Place one sausage patty on the bottom half of each of 4 biscuits. Top with a generous scoop of the potato-collard hash and a spoonful of onion relish. Close with biscuit tops and serve immediately.
Tips
- Use frozen collards or pre-chopped to save time and ensure even cooking without excess moisture.
- Do not overwork the biscuit dough to keep them tender and flaky instead of tough.
- Substitute ground turkey or chicken for pork if preferred, or use pantry spices like poultry seasoning in place of individual herbs.
Nutrition
Calories: 620
Protein: 28g
Carbs: 58g
Fat: 32g
Tags
Breakfast, New England American, Soul Food / African American, American Southern, Create an impressive, restaurant-quality