Potato Pancake & Eggs

Prep Time 10

Cook Time 25

Servings servings

Calories 523kcal

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.