Delicious & Easy
Pork Roll with Roasted Potatoes, Fried Eggs, and Grilled Bread
In his childhood, Brad Wise’s Cape May, New Jersey, home was the talk of the town for weekend breakfast. His mom was revered for her elaborate spread of corned beef and hash, fat piles of French toast, and, of course, pork roll, egg, and cheese sandwiches. All of Wise’s friends would fight to stay overnight on Fridays knowing that they would awake to the intoxicating smells of his mom’s famous breakfast spread.
Intro excerpted from Good Morning Crew by Ryan Rizzuto, originally published in issue 64 of Edible San Diego. Recipe by Brad Wise, chef and owner, Trust Restaurant Group. To taste the work of chef Brad Wise (@chefbwise), visit Trust Restaurant (@trustrestaurantsd).
Ingredients for
Pork Roll with Roasted Potatoes, Fried Eggs, and Grilled Bread
16-ounce Taylor Pork Roll*
10–12 pee wee potatoes
Extra-virgin olive oil
Salt and freshly cracked black pepper
½ stick Kerrygold salted butter, room temperature, plus more for bread
½ bunch parsley, stems removed and chopped
2 cloves garlic, crushed
1 loaf sourdough bread**
2 large eggs, per person
Serves 6–8
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Instructions for
Pork Roll with Roasted Potatoes, Fried Eggs, and Grilled Bread
NOTES FROM THE CHEF
*Order Taylor Pork Roll online. I haven’t seen it for sale locally yet.
**Make sure the sourdough is a thick, crusty bread. I buy mine from Cardellino.
Boil the potatoes in salted water. Once cooked through, remove from heat, lay on a baking sheet, and cool to room temperature.
Heat grill to medium-low heat. Toss the cooled potatoes with oil, salt, and pepper, and char on the grill until the skins are burned. Remove from heat and toss in a large bowl with the butter, chopped parsley (and whatever other large leaf herbs you have in the fridge), and garlic.
Slice pork roll into ¼-inch slices. Add a dash of oil to a pan and fry them on medium heat until the edges start to brown, about 4 minutes.
Grill the bread on each side until you see some grill marks, remove from heat, and spread with butter before serving.
Cook the eggs to your liking. I prefer over-easy. Finish with salt and freshly cracked black pepper.
Plate it all together to serve.
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Notes & Thoughts
For some of us, the holidays will mean more opportunities for entertaining and hosting family and friends—and more occasions to come up with a satisfying and comforting morning meals fit for a crowd. Here's to celebrating good mornings with your crew over this Fried Pork Roll with Roasted Potatoes, Apple Cider Doughnuts and Vegan "Chicken" n' Waffles.
Read Good Morning Crew and bring this story to life with these delicious recipes.
Vegan "Chicken" n' Waffles
This is sure to be the perfect breakfast plate for plant-based friends—or breakfast for dinner inspiration. A touch of coffee in the waffle batter sets Ryan Rizzuto's recipe apart from other waffles, and let's just say that deep fried oyster mushrooms might become the only way you'll ever want to eat fried "chicken" again. Make Vegan "Chicken" n' Waffles.
Apple Cider Doughnuts
Make doughnut making easy on yourself and prepare the batter the night before you plan to cook them and refrigerate it overnight for up to 12 hours. Apple Cider Doughnuts are almost symbolic in New Jersey and you'll know why after your first bite. Make Apple Cider Doughnuts.
