Herb-infused Potato Pancakes, Ketchup, Eggs, Turkey Sausage, Shaleia’s Chia Seed Pudding

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Prep Time: 12 hours
Cook Time: 20 minutes
Servings: 2
Calories: 435kcal

Ingredients

Shaleia’s Chia Seed Pudding

  • ¾ cup Almond milk
  • 2 TBSP Chia seeds
  • 1 TBSP Flax seed
  • 2 tsp Maple syrup or honey
  • Ground cinnamon for sprinkling
  • ½ cup Mixed berries

Herb-Infused Potato Pancakes

  • 2 cups Russet potatoes peeled and cut into chunks
  • 2 TBSP Onions finely chopped
  • 1 TBSP Fresh herbs parsley chives or dill, finely chopped
  • 1 TBSP All-purpose flour
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • Ketchup for serving

Turkey Sausage

  • 2 oz Turkey sausage links

Eggs

  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Coffee

  • Coffee
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, stir again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.
  • Prepare the ingredients as instructed.
  • Add potatoes to a pot and cover with water. Bring to a boil and cook until tender. Drain well.
  • Mash the potatoes with onion, fresh herbs, flour, salt, and black pepper until combined. Form into patties.
  • Heat extra-virgin olive oil in a large skillet over medium heat. Cook the potato pancakes on both sides until golden brown and crisp.
  • Preheat the oven to 375°F (190°C). Cook turkey sausage on a baking sheet until browned and cooked to an internal temperature of 160°F (71°C).
  • Heat oil in a skillet over medium heat. Crack in the eggs and cook until the whites are firm to desired doneness. Season with salt and black pepper.
  • Brew and prepare the coffee to your liking.
  • Serve the eggs with potato pancakes, turkey sausage, chia seed pudding, and coffee.

Nutrition

Calories: 435kcal | Carbohydrates: 15g | Protein: 20g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 349mg | Sodium: 420mg | Potassium: 309mg | Fiber: 7g | Sugar: 4g | Vitamin A: 689IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 3mg

Herb-infused Potato Pancakes, Ketchup, Eggs, Turkey Sausage, Shaleia’s Chia Seed Pudding

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 12 hours
Cook Time 20 minutes
Servings 2
Calories 435 kcal

Ingredients
 
 

Shaleia’s Chia Seed Pudding

  • ¾ cup Almond milk
  • 2 TBSP Chia seeds
  • 1 TBSP Flax seed
  • 2 tsp Maple syrup or honey
  • Ground cinnamon for sprinkling
  • ½ cup Mixed berries

Herb-Infused Potato Pancakes

  • 2 cups Russet potatoes peeled and cut into chunks
  • 2 TBSP Onions finely chopped
  • 1 TBSP Fresh herbs parsley chives or dill, finely chopped
  • 1 TBSP All-purpose flour
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • Ketchup for serving

Turkey Sausage

  • 2 oz Turkey sausage links

Eggs

  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Coffee

  • Coffee
  • Creamer optional
  • Sweetener optional

Instructions
 

  • The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, stir again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.
  • Prepare the ingredients as instructed.
  • Add potatoes to a pot and cover with water. Bring to a boil and cook until tender. Drain well.
  • Mash the potatoes with onion, fresh herbs, flour, salt, and black pepper until combined. Form into patties.
  • Heat extra-virgin olive oil in a large skillet over medium heat. Cook the potato pancakes on both sides until golden brown and crisp.
  • Preheat the oven to 375°F (190°C). Cook turkey sausage on a baking sheet until browned and cooked to an internal temperature of 160°F (71°C).
  • Heat oil in a skillet over medium heat. Crack in the eggs and cook until the whites are firm to desired doneness. Season with salt and black pepper.
  • Brew and prepare the coffee to your liking.
  • Serve the eggs with potato pancakes, turkey sausage, chia seed pudding, and coffee.

Nutrition

Calories: 435kcalCarbohydrates: 15gProtein: 20gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 349mgSodium: 420mgPotassium: 309mgFiber: 7gSugar: 4gVitamin A: 689IUVitamin C: 4mgCalcium: 258mgIron: 3mg
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