GREAT LAKES, GREAT FLAVORS
Apple and Sausage Topped Potato Pancakes
Ingredients:POTATO PANCAKES:
APPLE AND SAUSAGE TOPPING:
- 5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed
- 1-1/2 cups unpeeled shredded Michigan Apples*
- 1/2 cup chopped onion
- 1/2 cup all-purpose flour
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 eggs, slightly beaten
- Vegetable oil
APPLE AND SAUSAGE TOPPING:
- 2 tablespoons butter or margarine
- 1 tablespoon honey Dijon mustard
- 8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices
- 3 small Michgian apples, cored, sliced into 12 wedges each
- Calories per serving 437
- Total Fat 20g
- Cholesterol 239mg
- Carbohydrates 54g
- Sodium 858mg
- Fiber 5g
For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm.
For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.
Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.
For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.
Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.
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