Cheesy Potato Pancakes With Sausage
These savoury breakfast pancakes combine potato flakes and pancake mix for a hearty base. Cooked sausage, carrot, green onion, and Parmesan are folded into the batter before cooking. The golden brown pancakes are finished with a sprinkle of sharp cheddar cheese. This recipe yields four to five servings and takes about 21 minutes to prepare from start to finish.
Ingredients
- 12 ounces johnsonville original breakfast sausage patties
- crisco original nonstick cooking spray
- 1 cup hungry jack buttermilk pancake mix (just add water)
- 1 1/2 cups hungry jack mashed potato flakes
- 2 1/2 cups milk
- 2 large eggs
- 2 tablespoons crisco vegetable oil
- 2 tablespoons hungry jack microwave ready regular syrup (optional)
- 1/2 cup shredded carrot
- 1/4 cup sliced green onion
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
Method
- In a large skillet, cook the sausage patties, crumbling them as they cook, until they are no longer pink. Drain any excess fat if needed.
- Apply a coating of nonstick cooking spray to a skillet or griddle. Place it over medium-high heat, or set an electric griddle to 375.
- Whisk the pancake mix and potato flakes together in a large bowl. In a separate container, combine the milk, eggs, oil, and optional syrup. Pour the liquid mixture into the dry ingredients and stir until only large lumps remain. Fold in the carrot, green onion, Parmesan cheese, and the cooked sausage.
- For each pancake, pour 1/4 cup of the batter onto the preheated cooking surface. Cook for 3 minutes, then flip. Cook for another 2-3 minutes until the pancakes are golden brown. Serve three or four pancakes per plate, sprinkling shredded cheddar cheese over the top.
Nutrition (per serving)
Sodium1258100 mg
Recipe details
CategoryBreakfast
Authorinternetnut
