Potato Pancakes with Sausage and Cranberries

0 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

25 min

GLUTEN FREE

YES

Update potato pancakes with breakfast sausage and tart cranberries. The sausage creates an extra crispy, savory flavor that your family will flip for.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
3 cups shredded white potatoes (about 1 large or 2 small)
2 egg whites beaten
3/4 cup onion, finely chopped
2/3 cup dried cranberries
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grapeseed oil
Sour cream, optional
DIRECTIONS
Cook sausage according to package directions, breaking apart as it cooks. Remove from heat and drain excess fat.

While sausage is cooling, combine potatoes and onion in a large bowl. Coarsely chop cranberries so that they are about half their original size and add to potato and onion mixture. Add cooled sausage, chives, parsley, salt and pepper and stir to combine.

In a large non-stick frying pan heat grapeseed oil. Form cakes about three inches wide and place in pan. Cook at medium heat flipping once, about 3 minutes per side.

Serve with a dollop of sour cream and additional chives.

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Ingredients

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
3 cups shredded white potatoes (about 1 large or 2 small)
2 egg whites beaten
3/4 cup onion, finely chopped
2/3 cup dried cranberries
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grapeseed oil
Sour cream, optional

Directions

Cook sausage according to package directions, breaking apart as it cooks. Remove from heat and drain excess fat.

While sausage is cooling, combine potatoes and onion in a large bowl. Coarsely chop cranberries so that they are about half their original size and add to potato and onion mixture. Add cooled sausage, chives, parsley, salt and pepper and stir to combine.

In a large non-stick frying pan heat grapeseed oil. Form cakes about three inches wide and place in pan. Cook at medium heat flipping once, about 3 minutes per side.

Serve with a dollop of sour cream and additional chives.