As the Holiday season as approaching, many of us are playing host to our families and friends. Here is a great recipe to make an impression to those you serve. It will be requested for many years to come.
3 Eggs
1/2 Cup of Flour
1/2 Cup of Milk
1/4 tsp. Salt
1/2 tsp. Vanilla
2 TBSP of Butter (melted)
1/4 lb of Sausage (Jimmy Dean brand)
1 Large Yukon Gold Potato
1 Green Onion
1/4 Cup of Maple Syrup
Salt & Pepper
Preheat oven to 400 degrees.
Take a muffin pan and lightly grease with oil spray.
Heat a skillet pan to medium heat.
Dice your potato into 1/2 inch cubes.
Add your sausage to the skillet and break into small pieces. Cook until sausage is evenly brown.
Remove sausage from the skillet and add diced potatoes and 1 TBSP of butter. Cook the potatoes for 10-12 min until they are golden brown and tender. The last 3 min of cooking add salt and pepper. Once it is finished cooking add chopped green onion on top.
In a large bowl add eggs, flour, milk, salt, and vanilla. Mix together using a whisk or an immersion blender. Once it is well mixed (no lumps) add half of the melted butter and mix again. Then add the other half of the butter and mix one last time.
Pour your egg mixture into the muffin pan using a 1/4 measuring cup for each muffin section.
Bake for 15-20 min.
Assemble by placing a pancake on a plate, add 2-3 spoonfuls of filling on top and finish with drizzled syrup.
TIPS
I used Yukon Gold Potato because it has less starch which help it to brown up easily and become tender and fluffy in the inside. You can use Russets (which is my usual go to potato) it may take longer to cook.
Make sure to cook the sausage first! This insures that your potatoes absorb the sausage flavor as they cook in the pan.
When making a hash it has no rules. You can add whatever you want! As I think about it if I had an onion and green or red bell peppers I would have added this as well. If you do decide to add more to your hash just cook it with the potatoes.
This pancake is similar to my previous recipe “Lemon Drop German Pancake” see link ( https://outoftheboxcooking.wordpress.com/2015/05/26/lemon-drop-german-pancake/ ) but this time it is the basic recipe and is individualized.
When cooking the pancake you want it to have a golden brown top, that is when you know it is ready.
When putting the filling on top of the pancakes don’t worry if you end up mashing it down. The goal is to get as much of the filling on top as you can.
Heat up my syrup before drizzling, it is better hot than cold.
Out of The Box Cooking 