Potato Pancakes & Gravy
Potato Pancakes & Gravy
Directions
- 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
- 1 1/4 tsp chives, fresh, chopped