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.
6 to 8 medium potato pancakes
For the potato cakes
medium potatoes, peeled and cut into 1 inch cubes (about 4 cups)
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
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.
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.
Make this the night before serving and refrigerate.
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 learned...to 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!