Cowboy dinner – homemade kipfler chips, sausage, eggs, baked beans & toast

Cowboy dinner – homemade kipfler chips, sausage, eggs, baked beans & toast

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
3
Photographer
Patricia Niven

MR: My uncle Andrew, my Mum’s little brother, had Down’s syndrome and his favourite meal was called cowboy dinner – I guess because he loved to dress up as a cowboy (he also loved to play cricket in the full English cricket gear). Keeping his spirit alive, we now have it when Mum’s away.

Ingredients

Quantity Ingredient
9 kipfler (fingerling) potatoes, cut into halves or quarters lengthways
2 tablespoons beef dripping, duck fat, ghee or olive oil
3 free-range pork sausages
3 free-range eggs
420g baked beans (tinned or homemade)
buttered wholegrain toast and tomato sauce (ketchup), to serve

Method

  1. Preheat the oven to 200°C.

    Place the potato quarters in a saucepan and rinse with cold water. Drain. Fill the pan with water again until the potatoes are just covered, then transfer to the stove top, bring to the boil and cook for 4 minutes.

    Strain the par-cooked potatoes, transfer to a baking tray with your fat of choice and mix together well. Bake for 35 minutes, or until golden and crunchy.

    While the chips are cooking, get everything else ready. Seal the sausages in a frying pan. Remove from the pan and place in an ovenproof dish, transfer to the oven and cook for 8 minutes until nicely golden. Fry the eggs to your liking and warm the baked beans in another saucepan over a low heat.

    Divide everything among plates and serve with buttered wholegrain toast and lots of tomato sauce. Boom ... cowboy dinner.
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