Author Notes: I love biscuits and gravy although it's not often we have them...maybe a once or twice yearly brunch or if we're out and they're offered on a menu. I thought that a potato pancake would pair well with a sausage gravy (what's not to like about mashed potatoes and gravy?) and so this was brunch.
Makes 6 to 8 medium potato pancakes
For the potato cakes
- 4 medium potatoes, peeled and cut into 1 inch cubes (about 4 cups)
- 3 tablespoons butter
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 thinly sliced green onions (scallions)
- 1 egg, lightly beaten
- 4 tablespoons all purpose flour
- Cook the potato cubes in water until fork tender (about 10 to 15 minutes). Drain well and add the butter and half and half and mash until smooth. Stir in the salt and pepper and cool to room temperature.
- Once the potatoes have cooled stir in the green onion, egg and flour. Cover and chill the mixture for at least an hour. Actually you can do all of this the night before serving.
- NOTE: Best to make this the night before.
For the gravy and putting it all together
- 3/4 pounds bulk pork sausage
- 2 tablespoons flour
- 2 1/2 cups whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- The previously made potato mixture
- Sliced green onion for garnish
- 1 tablespoon butter
- 1 tablespoon peanut or vegetable oil
- In a skillet ,brown the sausage, stirring all the while to break up any clumps. Once browned, sprinkle the flour over and stir for a minute or so. With the heat at medium high, slowly pour in the milk and continue to stir until thickened. Add the salt and pepper and keep warm while making the cakes.
- Divide the chilled potato mixture into six to eight portions and flatten them into medium size pancakes (they will be sticky). In a large skillet, melt the butter and oil and heat until almost bubbling. In batches, brown the pancakes on each side until heated through. Keep each batch warm in a 300F oven while you're finishing the next batch.
- Place a pancake or two on each plate, drizzle with the gravy and garnish with a little green onion.