Potato Pancake & Eggs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 523kcal

Equipment

  • box grater

Ingredients

  • 8 oz Chicken sausage links
  • 2 cups Potatoes peeled and shredded
  • 2 tbsp All-purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Milk
  • 2 tbsp Scallions chopped, plus more for garnish
  • 1/4 cup Cheddar cheese shredded
  • 1/4 cup Canola oil
  • 8 Eggs
  • 4 Sourdough bread toasted
  • 1 Apples sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • In a bowl, mix the shredded potato, flour, baking powder, milk, scallions, and cheese. Season well with salt and pepper.
  • Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, spoon the potato batter into the pan and cook on both sides until crispy and 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 flip the eggs over and cook for 20 to 30 seconds more.
  • Serve the eggs with potato pancakes, chicken sausage, toast, and apple. Garnish with scallions.

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

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 523 kcal

Equipment

  • box grater

Ingredients
 
 

  • 8 oz Chicken sausage links
  • 2 cups Potatoes peeled and shredded
  • 2 tbsp All-purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Milk
  • 2 tbsp Scallions chopped, plus more for garnish
  • 1/4 cup Cheddar cheese shredded
  • 1/4 cup Canola oil
  • 8 Eggs
  • 4 Sourdough bread toasted
  • 1 Apples sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • In a bowl, mix the shredded potato, flour, baking powder, milk, scallions, and cheese. Season well with salt and pepper.
  • Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, spoon the potato batter into the pan and cook on both sides until crispy and 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 flip the eggs over and cook for 20 to 30 seconds more.
  • Serve the eggs with potato pancakes, chicken sausage, toast, and apple. Garnish with scallions.

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
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