Breakfast

Potato Pancakes & Gravy

  • 1:00 TIME
  • 10 portions
  • 884 calories

Preparation

Ingredients

Sour Cream and Chive Potato Pancake 
Hash browns, thawed, squeezed dry, prepared, 9 cups64 oz
Bread Crumbs, Panko, 2 cups6 oz
Sour cream, 2 cups20 oz
Chives, fresh, chopped, 4 tbsp.16 g
Fried Apples 
Apple, fresh, 1/4" sliced, 1-1/2 cups16 oz
Cinnamon sugar, 2-1/2 tbsp.1 oz
Butter, 3-1/2 tbsp.3.25 oz
Chef-mate Country Sausage Gravy 6 x 105 ounces, warmed, 5 cups40 oz
Chives, fresh, chopped1.25 tsp

 

Method

  1. To make potato pancakes, fold the bread crumbs, beaten egg, sour cream and chives with the hash browns.
  2. Portion cakes into 2.5 oz. scoops. Flatten into pancake shape and freeze.
  3. To prepare pancakes, deep fry frozen pancakes until crispy and golden brown, approximately 3-4 minutes.
  4. To prepare fried apples, toss the apples in the cinnamon sugar mix. In a medium sauté pan, melt butter. Add apples and cook for 10 minutes until apples are tender and heated through.
  5. To assemble, alternate 4 potatoes pancakes with 1 oz. of prepared Country Sausage Gravy. Start first with the pancake and end with the Gravy on top.
  6. Finish plate with 2 oz. of fried apples on top. Garnish with chives.

 

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy884 kcal
Protein13 g
Fats, total57 g
Carbohydrate, total80 g
Sugars, total7 g
Fats, saturated17 g
Fiber, total dietary9 g
Sodium1659 mg
Calcium171 mg
Cholesterol56 mg
Iron3 mg
Vitamin C7 mg
Vitamin D11 IU