Herb-Infused Potato Pancakes

Prep Time 15

Cook Time 25

Servings

Calories 674kcal

½ cup Papaya ripe - skin should be mostly yellow/orange and should yield slightly to touch, peeled, seeded, and cubed
1 Banana ripe, sliced
½ cup Pineapple chunks (ripe if fresh - skin should be mostly brownish/green with a sweet aroma when you smell the bottom, or canned, drained)

2 cups Russet potatoes (about 1 medium russet per serving), peeled and cut into chunks
2 TBSP Onion finely chopped
1 TBSP Fresh herbs (parsley, chives, or dill), finely chopped
2 TBSP All-purpose flour (or breadcrumbs)
½ tsp Salt
¼ tsp Black pepper
2 TBSP Butter or cooking oil (for frying)

Prepare the ingredients per the instructions above.
Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the onion, herbs, flour, salt and pepper. Form them into discs.
Heat oil: Heat oil or butter in a large skillet over medium heat.
Fry pancakes: Fry the potato pancakes on both sides until golden brown.
Cook sausage: In a pan or in the oven, cook sausages until browned and cooked through to an internal temp of 160F / 71C.
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.
Prep the coffee: Brew and prepare the coffee to your liking.
Assemble plates: Serve the potato pancakes with eggs, sausage, fresh fruit, and coffee.