To make potato pancakes, fold the bread crumbs, beaten egg, sour cream and chives with the hash browns.
Portion cakes into 2.5 oz. scoops. Flatten into pancake shape and freeze.
To prepare pancakes, deep fry frozen pancakes until crispy and golden brown, approximately 3-4 minutes.
To prepare fried apples, toss the apples in the cinnamon sugar mix. In a medium sauté pan, melt butter. Add apples and cook for 10 minutes until apples are tender and heated through.
To assemble, alternate 4 potatoes pancakes with 1 oz. of prepared Country Sausage Gravy. Start first with the pancake and end with the Gravy on top.
Finish plate with 2 oz. of fried apples on top. Garnish with chives.
Ingredients
Sour Cream and Chive Potato Pancake
64 oz hash browns, thawed, squeezed dry, prepared
6 oz panko breadcrumbs
2 cups sour cream
4 tbsp chives, fresh, chopped
apples, fried
16 oz apples, fresh, 1/4 in. sliced
1 oz Cinnamon sugar
3 1/2 tbsp butter
5 cups Chef-mate® Country Sausage Gravy 6 x 105 ounces, warmed
