Savory, garlicky, and packed with herby depth, these pork breakfast patties are the kind of morning staple that makes you actually want to get out of bed. Ground pork gets layered with fresh chives, minced garlic, fennel seeds, smoked paprika, and dried sage for a flavor combination that feels anything but plain. For anyone navigating a low-iodine approach, the ingredient list here is refreshingly straightforward — no iodized salt swaps needed beyond using your own non-iodized salt, and every component is a whole, unprocessed food with no hidden additives to second-guess. The avocado oil gives each patty a beautifully golden, crisp crust without introducing any problematic ingredients. A quick thumb dimple in the center of each patty is the small trick that keeps them flat and evenly cooked all the way through. These come together in one skillet and hit 160°F for a perfectly safe, juicy result every time — no fuss, no mystery ingredients, just a genuinely satisfying breakfast.
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Combine the ground pork, chives, garlic, fennel seeds, smoked paprika, dried sage, black pepper, salt, and red pepper flakes (if using) in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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