Turkey Breakfast Sausage Over Potato Pancakes with Sautéed Apples
Idaho potatoes, large
Vidalia onion, peeled & cored
Garlic clove, minced
Chopped Italian parsley
Ground black pepper
Peel the potatoes and hold in cold water.
Using a food processor, grate the potatoes and onion and place them into a sieve; lightly press out as much liquid as possible.
Place the drained potatoes and onions into a mixing bowl and blend in the remaining ingredients (except for the vegetable oil).
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.