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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Recipe Information
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
Instructions
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.
In a large bowl, combine the grated potatoes, eggs, flour, salt, ground black pepper, and Parmesan cheese. Mix until well combined.
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.
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.
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.
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.
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.
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.
Serve immediately and enjoy the comforting, hearty flavors of this dish!
Nutrition Facts
Calories |
4652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.9 g | 401% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 7903 mg | 344% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 15.7 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1179 mg | 91% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 8089 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
