Yukon Gold Potato Pancakes with Sausage
|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|
|Freshly ground black pepper||1⁄4 Teaspoon|
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.
Repeat with the remaining batter to make 8 pancakes.