Equipment
- box grater
Ingredients
- 8 oz Breakfast sausage links
- 2 cups Potatoes peeled and diced small
- 1/3 cup Cheddar cheese shredded
- 3 tbsp Scallions chopped
- 1/4 cup Canola oil
- 8 Eggs
- 4 slices Sourdough bread toasted
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: Cook in a 400°F oven to an internal temperature of 160°F using a thermometer and nicely browned.
- Bring a saucepan of salted water to a boil. Cook the potatoes until they are tender and easily pierced by a fork. Drain well. Mash the potaotes with a fork, stir in the cheese and scallions. Season with salt and pepper to taste. Evenly form the mixture into patties.
- Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the potato pancakes on both sides until crispy and deep golden brown. Set aside on paper towels to drain any excess grease.
- Heat a non-stick pan over medium heat. Add 1 to 2 teaspoons of the canola oil. Crack the eggs into the pan, season with salt and pepper. Cook until the whites start to become firm, then add 1 tablespoon of water and cover with a lid to help firm up the whites of the egg. Season with salt and pepper.
- Serve the eggs with potato pancakes, sausage, toast, and grapes.
Nutrition
Calories: 523kcal | Carbohydrates: 22g | Protein: 24g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 698mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 8mg | Calcium: 232mg | Iron: 4mg
Potato Pancake & Eggs
Equipment
- box grater
Ingredients
- 8 oz Breakfast sausage links
- 2 cups Potatoes peeled and diced small
- 1/3 cup Cheddar cheese shredded
- 3 tbsp Scallions chopped
- 1/4 cup Canola oil
- 8 Eggs
- 4 slices Sourdough bread toasted
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: Cook in a 400°F oven to an internal temperature of 160°F using a thermometer and nicely browned.
- Bring a saucepan of salted water to a boil. Cook the potatoes until they are tender and easily pierced by a fork. Drain well. Mash the potaotes with a fork, stir in the cheese and scallions. Season with salt and pepper to taste. Evenly form the mixture into patties.
- Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the potato pancakes on both sides until crispy and deep golden brown. Set aside on paper towels to drain any excess grease.
- Heat a non-stick pan over medium heat. Add 1 to 2 teaspoons of the canola oil. Crack the eggs into the pan, season with salt and pepper. Cook until the whites start to become firm, then add 1 tablespoon of water and cover with a lid to help firm up the whites of the egg. Season with salt and pepper.
- Serve the eggs with potato pancakes, sausage, toast, and grapes.
Nutrition
Calories: 523kcalCarbohydrates: 22gProtein: 24gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 367mgSodium: 698mgPotassium: 376mgFiber: 3gSugar: 5gVitamin A: 710IUVitamin C: 8mgCalcium: 232mgIron: 4mg
Tried this recipe?Let us know how it was!