Green Onion/Scallion

Scallion Potato Cakes with Sausage Gravy

April 10, 2012
3 Ratings
Photo by Rocky Luten
  • Makes 6 to 8 medium potato pancakes
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 creamy mashed potatoes and gravy?). Prepare the potato mixture and the gravy the night before serving (just refrigerate) for an easy morning breakfast.

What You'll Need
  • 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
  • For the gravy and putting it all together
  • 3/4 pound 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
  1. For the potato cakes
  2. 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.
  3. 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.
  4. NOTE: Best to make this the night before.
  1. For the gravy and putting it all together
  2. 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. If you made this the night before gently re-heat.
  3. 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.
  4. Place a pancake or two on each plate, drizzle with the gravy and garnish with a little green onion.
  5. Make this the night before serving and refrigerate.

See what other Food52ers are saying.

  • anka
  • luvcookbooks
  • sdebrango
  • Katheryn's Kitchen
    Katheryn's Kitchen
  • sexyLAMBCHOPx

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

11 Reviews

anka September 21, 2019
Congratulations, such a comforting dish.
inpatskitchen September 21, 2019
Thanks so much anka!
luvcookbooks September 21, 2019
Yum! Love biscuits and gravy, too, but haven’t made at home. Just recently had biscuits with salmon gravy at a neighborhood restaurant. Delicious!
inpatskitchen September 21, 2019
WOW!! Salmon and gravy sounds delicious!
sdebrango September 20, 2019
Beautiful and delicious recipe Pat congratulations!!
inpatskitchen September 20, 2019
Thanks Suzanne! Right back at ya!!!
inpatskitchen September 20, 2019
Thanks Suzanne! And the same to your lovely creamy baked eggs!
Katheryn's K. November 13, 2013
Yum, this sounds really good, thanks so much for posting.:)))
inpatskitchen November 13, 2013
Thank YOU Katheryn! I hope you enjoy if you try it!
sexyLAMBCHOPx April 10, 2012
love this!
inpatskitchen April 10, 2012
Thanks sexyLAMBCHOPx!