Ingredients
Herb-Infused Potato Pancakes
- 2 cups Russet potatoes (about 1 medium russet per serving), peeled and shredded
- 2 TBSP Onion finely chopped
- 1 TBSP Fresh herbs (parsley, chives, or dill), finely chopped
- 2 TBSP All-purpose flour (or breadcrumbs)
- Salt
- Black pepper
- 2 TBSP Extra-virgin olive oil
Sausage
- 4 oz Breakfast sausage links
Eggs
- 4 large Eggs
Avocado
- 1 Avocado ripe
- 1 TBSP Lime juice freshly squeezed
- Salt to taste
Fruit
- 1 cup Mixed fresh fruit e.g., berries, apple slices, or citrus segments
Apple Cider
- 16 oz Apple cider
- 1 Cinnamon stick (optional)
Instructions
- Prepare the ingredients per the instructions above.
- Prep the potatoes: Shred potatoes and squeeze out excess moisture with a clean towel.
- Mix the potato pancake batter: In a bowl, combine potatoes, onion, herbs, flour, salt, and pepper. Stir until evenly mixed.
- Heat oil: Heat oil or butter in a large skillet over medium heat.
- Fry pancakes: Drop spoonfuls of the potato mixture into the skillet, flatten slightly, and cook on both sides until golden brown. Transfer to a plate and keep warm. Add more oil/butter as needed for remaining batter.
- Cook sausage: In a pan or in the oven, cook sausages until browned and cooked through.
- Cook eggs: Melt butter in a pan over medium heat. Cook the eggs to your liking (sunny side up, over easy, scrambled) Season with salt and black pepper to taste.
- Warm cider: In a small saucepan, heat apple cider with cinnamon stick (if using) until hot but not boiling.
- Assemble plates: Serve the potato pancakes with eggs, sausage, avocado slices with lime, fresh fruit, and hot apple cider.
Nutrition
Calories: 929kcal | Carbohydrates: 88g | Protein: 28g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 413mg | Sodium: 534mg | Potassium: 1776mg | Fiber: 12g | Sugar: 38g | Vitamin A: 1268IU | Vitamin C: 29mg | Calcium: 142mg | Iron: 6mg
Eggs, Potato
Ingredients
Herb-Infused Potato Pancakes
- 2 cups Russet potatoes (about 1 medium russet per serving), peeled and shredded
- 2 TBSP Onion finely chopped
- 1 TBSP Fresh herbs (parsley, chives, or dill), finely chopped
- 2 TBSP All-purpose flour (or breadcrumbs)
- Salt
- Black pepper
- 2 TBSP Extra-virgin olive oil
Sausage
- 4 oz Breakfast sausage links
Eggs
- 4 large Eggs
Avocado
- 1 Avocado ripe
- 1 TBSP Lime juice freshly squeezed
- Salt to taste
Fruit
- 1 cup Mixed fresh fruit e.g., berries, apple slices, or citrus segments
Apple Cider
- 16 oz Apple cider
- 1 Cinnamon stick (optional)
Instructions
- Prepare the ingredients per the instructions above.
- Prep the potatoes: Shred potatoes and squeeze out excess moisture with a clean towel.
- Mix the potato pancake batter: In a bowl, combine potatoes, onion, herbs, flour, salt, and pepper. Stir until evenly mixed.
- Heat oil: Heat oil or butter in a large skillet over medium heat.
- Fry pancakes: Drop spoonfuls of the potato mixture into the skillet, flatten slightly, and cook on both sides until golden brown. Transfer to a plate and keep warm. Add more oil/butter as needed for remaining batter.
- Cook sausage: In a pan or in the oven, cook sausages until browned and cooked through.
- Cook eggs: Melt butter in a pan over medium heat. Cook the eggs to your liking (sunny side up, over easy, scrambled) Season with salt and black pepper to taste.
- Warm cider: In a small saucepan, heat apple cider with cinnamon stick (if using) until hot but not boiling.
- Assemble plates: Serve the potato pancakes with eggs, sausage, avocado slices with lime, fresh fruit, and hot apple cider.
Nutrition
Calories: 929kcalCarbohydrates: 88gProtein: 28gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 413mgSodium: 534mgPotassium: 1776mgFiber: 12gSugar: 38gVitamin A: 1268IUVitamin C: 29mgCalcium: 142mgIron: 6mg
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