Breakfast

Potato Pancakes & Gravy

  • 1:00 TIME
  • 10 portions
  • 884 calories

Preparation

Ingredients

Sour Cream and Chive Potato Pancake 0
Hash browns, thawed, squeezed dry, prepared, 9 cups 64 oz
Bread Crumbs, Panko, 2 cups 6 oz
Sour cream, 2 cups 20 oz
Chives, fresh, chopped, 4 tbsp. 16 g
FRIED APPLES 0
Apple, fresh, 1/4" sliced, 1-1/2 cups 16 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 cups 40 oz
Chives, fresh, chopped 1.25 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

Unit Per Serving
Energy 884 kcal
Protein 13 g
Fats, total 57 g
Carbohydrate, total 80 g
Sugars, total 7 g
Fats, saturated 17 g
Fiber, total dietary 9 g
Sodium 1659 mg
Calcium 171 mg
Cholesterol 56 mg
Iron 3 mg
Vitamin C 7 mg
Vitamin D 11 IU