Scallion Potato Cakes With Sausage Gravy

1. 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. 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. 3

   NOTE: Best to make this the night before.

4. 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. 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. 6

   Place a pancake or two on each plate, drizzle with the gravy and garnish with a little green onion.

7. 7

   Make this the night before serving and refrigerate.

* Per serving · 4 servings · Values may vary.