Sausage and Potato Pancakes

Ingredients

3

mild Bratwurst sausages, casings removed

1 tsp / 5 ml

dried thyme leaves

1 tsp / 5 ml

dried sage leaves

5

Naturegg Omega 3 Eggs, beaten (about 250g)

1/2 cup / 125 ml

all purpose flour

2 tbsp / 30 ml

maple syrup (approx.)

1/2 tsp / 2 ml

each salt and pepper

2 pound / 1 kg

Yukon Gold potatoes, scrubbed

1/4 cup / 50 ml

each chopped white onion and green onion

2 tbsp / 30 ml

vegetable oil (approx.)

Sour cream

Applesauce or butter

Directions

1. Heat a large, nonstick skillet set over medium-high heat; crumble in the sausage, sage and thyme. Cook sausage, breaking up with a spoon, for 10 minutes or until browned. Cool completely.

2. Whisk the eggs with the flour, maple syrup, salt and pepper until smooth. Use a box grater to shred the potatoes, unpeeled; press in a colander to remove excess liquid. Stir the shredded potatoes, reserved sausage and onions with the egg mixture until well combined.

3. Preheat the oven to 375°F (190°C). Heat 1 tbsp (15 mL) oil in a large, nonstick skillet set over medium heat. In batches, scoop rounded 1/4 cup (50 mL) measures of the potato mixture for each pancake into the pan; flatten into a thin disk with the back of a spatula.

4. Cook on each side for 2 to 3 minutes per side or until golden. Repeat, adding more oil to the pan as needed. (Stir mixture between batches.) Drain on a paper towel-lined plate. (Pancakes can be prepared up to this point and reserved in the refrigerator for up to 1 day.)

5. Transfer pancakes to a baking sheet; bake for 10 minutes or until tender. Serve warm with additional maple syrup.

Tips

1. These pancakes are also delicious topped with applesauce and sour cream.