Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• Potato Pancakes:
• 5 cups (half of a 26 oz. pkg.) frozen hash brown potatoes, thawed
• 1 1/2 cups unpeeled shredded apples such as Gala, Jonagold, McIntosh or Fuji
• 1/2 cup chopped onion
• 1/2 cup all-purpose flour
• 2 Tbsp. fresh thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 eggs, slightly beaten
• Vegetable oil
• Apple- Sausage Topping:
• 2 Tbsp. butter OR margarine
• 1 Tbsp. honey Dijon mustard
• 1/2 lb. smoked sausage sliced 1/4 inch thick
• 3 small apples, cored, each sliced into 12 wedges

Directions

1. To make the Potato Pancakes:

2. In a large bowl, combine thawed potatoes, shredded apples, onion, flour, thyme leaves, salt and black pepper. Stir in eggs until mixture is well blended.

3. In a large heavy skillet, add enough vegetable oil just to cover bottom of skillet ad heat over medium heat. Add potato mixture by 1.2 cupfuls into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as directed. keep cooked pancakes warm.

4. To make the Apple-Sausage Topping:

5. In a large heavy skillet over medium heat, melt butter. Stir in mustard, sausage and apples. Cook, stirring occasionally, until apples are tender and sausage is heated through, about 8 minutes. Serve pancakes topped with apple=-sauce mixture.

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