Scallion Potato Cakes With Sausage Gravy Recipe

Name: Scallion Potato Cakes With Sausage Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.
2
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.
3
NOTE: Best to make this the night before.
4
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.
5
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.
6
Place a pancake or two on each plate, drizzle with the gravy and garnish with a little green onion.
7
Make this the night before serving and refrigerate.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Scallion Potato Cakes With Sausage Gravy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scallion Potato Cakes With Sausage Gravy

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