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Potato Pancakes & Gravy

  • 60 min
  • Easy
  • 10
  • Sour Cream and Chive Potato Pancake
  • 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
  • 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
Preparation
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.
Components