Breakfast

Potato Cakes & Gravy

  • 0:35 TIME
  • 10 portions
  • 426 calories

Preparation

Ingredients

POTATO PANCAKE0
Hash browns, thawed, prepared, squeezed dry, 2-1/4 cup16 oz
Eggs, beaten, 1 each2 oz
Sour cream, 1/2 cup5 oz
Chives, fresh, chopped1 tbsp
Bread Crumbs, Panko, 1/2 cup1.5 oz
FRIED APPLES0
Apple, fresh, 1/4" sliced, 1-1/2 cups16 oz
Butter, 3-1/2 tbsp.3.25 oz
Cinnamon sugar, 2-1/2 tbsp.1 oz
Chef-mate Country Sausage Gravy 6 x 105 ounces, warmed, 5 cups40 oz

Method

  1. To make potato pancake, fold beaten egg, sour cream, chives, and panko with the hash browns.
  2. Portion cakes into 2.5 oz.scoops, flatten into pancake shape, then freeze.
  3. To prepare, fry frozen pancakes until crispy and golden brown. Approximately 3-4 min.
  4. To make fried apples, in a medium sauté pan toss the apples in the cinnamon sugar mix and cook with butter for 10 minutes until apples are tender and heated through.
  5. To assemble: Alternate potato pancake, 1 ea. with Country Sausage Gravy, 1 oz. end with Country Sausage Gravy on top.
  6. Finish plate with 2 oz. of fried apples on top
  7. Garnish with chives.

 

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy426 kcal
Protein7 g
Fats, total30 g
Carbohydrate, total32 g
Sugars, total6 g
Fats, saturated11 g
Fiber, total dietary4 g
Sodium798 mg
Calcium71 mg
Cholesterol62 mg
Iron1 mg
Vitamin C3 mg
Vitamin D12 IU