Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Turkey Breakfast Sausage Over Potato Pancakes with Sautéed Apples
Ingredients
2 ea.
Hot and crisp potato pancakes*
½ cup(s)
Sautéed apples
4 ea.
Breakfast turkey sausage links (golden brown & hot)
2 tbsp.
Chopped pecan pieces
1 oz.
Hot maple syrup
Directions
- 1. Shingle together the hot potato pancakes in the center of the plate.
- 2. Place hot sautéed apples over 1/3 of the potato pancakes.
- 3. Arrange the breakfast sausage links over the top.
- 4. Sprinkle with the chopped pecans and drizzle with hot maple syrup.
- 4. Serve.
Ingredients
*Potato Pancakes
5 ea.
Idaho potatoes, large
1 ea.
Vidalia onion, peeled & cored
2 tbsp.
All-purpose flour
1 tbsp.
Cornstarch
1 ea.
Garlic clove, minced
½ cup(s)
Chopped Italian parsley
¼ tsp.
Black pepper
2 ea.
Eggs
― as needed
Vegetable oil
Directions
- 1. Peel the potatoes and hold in cold water.
- 2. Using a food processor, grate the potatoes and onion and place them into a sieve; lightly press out as much liquid as possible.
- 3. Place the drained potatoes and onions into a mixing bowl and blend in the remaining ingredients (except for the vegetable oil).
- 4. Heat a cast iron or heavy-duty sauté pan with a light coating of oil. Place ¼ cup of potato pancake mixture into the hot skillet and flatten down the mixture. Fry to a golden brown on each side (about 2–3 minutes per side). Potato pancakes may be kept warm in a 300°F oven. Place on a sheet pan lined with 2 layers of paper towels.
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