-
1
In a large 12-inch non-stick skillet over medium heat cook sausage and peppers until sausage is no longer pink in color and sausage and peppers are thoroughly cooked.
-
2
Remove skillet from heat.
-
3
Remove sausage and pepper mixture from skillet with a slotted spoon.
-
4
Crumble cooked sausage into smaller pieces.
-
5
Reserve sausage drippings in skillet; set aside.
-
6
Place cooked crumbled sausage and pepper mixture in a large bowl.
-
7
Reserve 1/4 cup hoisin sauce for garnish; set aside.
-
8
Toss remaining 1/4 cup hoisin sauce into sausage and pepper mixture until coated well.
-
9
Add in package of seasoned diced potatoes and combine until just blended with sausage, pepper and sauce mixture.
-
10
Place sausage, pepper, sauce and potato mixture into sausage drippings evenly in bottom of large 12-inch skillet and over medium heat cook for 4 to 5 minutes, or until sausage, pepper and potato mixture is partially cooked, loosening edges and bottom when needed to prevent over browning.
-
11
Turn partially cooked sausage, peppers, sauce and potato mixture onto other side in skillet and reduce heat to medium-low setting, carefully toss beaten eggs in to sausage, peppers, sauce and potato mixture until just blended.
-
12
Cook an additional 4 to 5 minutes, or until sausage, pepper and potato pancake is cooked thoroughly, loosening edges and bottom if needed to prevent over browning.
-
13
Remove from heat.
-
14
Assemble and serve Korean pancake.
-
15
Cut Korean pancake into 4 large even wedges.
-
16
Place one wedge each onto 4 individual serving plates.
-
17
With reserved 1/4 cup hoisin sauce, drizzle an even tablespoon hoisin sauce over top each wedge serving.
-
18
Serve warm.
