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Yukon Gold Potato Pancakes With Sausage

Diet.Chef's picture
Ingredients
For topping
  Fat free sour cream 8 Ounce
  Minced fresh chives/Minced fresh scallions 2 Tablespoon
For pancakes and sausage
  Veggie breakfast sausage links 8 (1 Package)
  Yukon gold potatoes,/Russet potatoes 1 Pound (Unpeeled)
  Sweet potatoes 1 Pound, peeled
  Yellow onion 1 Medium
  Egg whites/1/2 cup liquid egg substitute 4 Large, lightly beaten
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

To make the topping: In a small bowl, combine the sour cream, chives or scallions, and hot-pepper sauce (if using).
Chill until ready to serve.
To make the pancakes and sausage: Cook the sausage according to package directions.
Meanwhile, using a grater or food processor, coarsely grate the potatoes, sweet potatoes, and onion.
Place in a sieve and thoroughly squeeze all the water over a medium bowl.
The potato starch will settle to the bottom of the bowl.
Reserve the starch after you have poured off the water.
Mix the drained potatoes and onion with the reserved potato starch.
Stir in the egg whites, salt, and pepper.
Heat a large nonstick skillet coated with cooking spray over medium heat.
For each pancake, spoon about 1/2 cup of the potato mixture into the pan and flatten with a spatula.
Cook for 5 minutes per side, or until golden brown.
Keep warm.
Repeat with the remaining batter to make 8 pancakes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Squeezing
Dish: 
Pancake
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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