Turkey Breakfast Sausage Over Potato Pancakes with Sautéed Apples

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Turkey Breakfast Sausage Over Potato Pancakes with Sautéed Apples

*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 Chopped Italian parsley
¼ tsp. Ground black pepper
2 ea. Eggs
As needed Vegetable oil

To Prepare:

  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.


2 ea. Hot and crisp potato pancakes*
½ cup Sautéed apples
4 ea. Breakfast turkey sausage links (golden brown & hot)
2 tbsp. Chopped pecan pieces
1 oz. Hot maple syrup


  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.
  5. Serve.
Serve with confidence.®


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