Creamy Italian Sausage Topped Potato Pancakes
Indulge in the ultimate comfort food mash-up with these Creamy Italian Sausage Topped Potato Pancakes! Crispy, golden-brown potato pancakes made with freshly grated russet potatoes and Parmesan cheese form the perfect base for a rich, velvety sauce brimming with savory Italian sausage, garlic, and a touch of heat from crushed red pepper flakes. Topped with melty mozzarella and fresh parsley, this hearty dish combines the satisfying crunch of potato pancakes with the indulgent creaminess of a sausage-forward sauce. Ideal for a cozy dinner, these flavor-packed pancakes are as visually stunning as they are delicious. Ready in under an hour, this irresistible recipe is perfect for satisfying your cravings for cheesy, savory goodness!
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Ingredients
- 4 large Russet potatoes
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese, grated
- 4 tablespoons Olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves Garlic cloves, minced
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Mozzarella cheese, shredded
Directions
Step 1
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 2
In a large bowl, combine the grated potatoes, eggs, flour, salt, ground black pepper, and Parmesan cheese. Mix until well combined.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture into the skillet and flatten into a pancake shape using a spatula. Cook until golden brown and crispy, about 4 minutes per side. Repeat with the remaining potato mixture, adding more olive oil to the skillet as needed. Set the pancakes aside on a plate lined with paper towels to drain any excess oil.
Step 4
In the same skillet, add the Italian sausage and cook over medium-high heat, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Remove the sausage from the skillet and set aside.
Step 5
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute, being careful not to burn it. If desired, add the crushed red pepper flakes for a little heat.
Step 6
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes, or until slightly thickened.
Step 7
Return the cooked sausage to the skillet and stir to coat in the creamy sauce. Simmer for an additional 2 minutes. Stir in the chopped parsley.
Step 8
Place the potato pancakes on serving plates and spoon the creamy sausage mixture over the top. Sprinkle with shredded mozzarella cheese for an extra touch of richness.
Step 9
Serve immediately and enjoy the comforting, hearty flavors of this dish!
Nutrition Facts
| Serving size | (2319.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4651.8 |
| Total Fat 312.9g | 0% |
| Saturated Fat 125.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1040.7mg | 0% |
| Sodium 7902.6mg | 0% |
| Total Carbohydrate 302.9g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 15.7g | |
| Protein 142.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1178.9mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 8089.1mg | 0% |
Source of Calories