Sausage and Potato Pancakes

These pancakes are perfect for brunch or a quick family meal.

nutritional info

Nutritional Information

Back to recipe

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

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

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.