Liz Yehling's Potato Pancakes

These potato pancakes take the classic European latke and give it a distinctly American farm-breakfast twist by mixing raw pork sausage right into the grated potato base. The sausage flavors the entire pancake from the inside out, melting bits of seasoned fat into every bite as the cakes fry crisp.

Finely grating the peeled potatoes is the technique to nail. The fine grater or food processor shred is what gives the pancakes their crispy edges and tender interior. Coarse-grated potatoes stay starchy and chewy, never crisping the way thin shreds do.

Adding flour only “if watery” is the smart, intuitive direction. Watery potato batter spreads and tears in the pan; thicker batter holds its shape. Add a tablespoon at a time until the mixture is just thick enough to drop from a spoon and hold form.

Always serve with cool applesauce on the side. The cold sweet-tart contrast against the hot savory pancake is the whole reason these have endured on American Sunday breakfast tables for generations.

Pro Tips

• Squeeze the grated potatoes in a clean kitchen towel to remove excess water before mixing. Drier potato shreds give crispier pancakes and you need less flour as thickener.
• Use raw pork sausage out of the casing, not pre-cooked. The raw fat renders during frying and seasons the entire pancake; cooked sausage stays in dry, separate chunks.
• Press the pancakes thin in the pan, no thicker than a quarter inch. Thick pancakes leave the sausage undercooked in the center.
• Drain on a wire rack, not paper towels. Paper towels trap steam and the bottoms turn soggy. A rack lets air circulate and keeps the crisp.

Variations

• Add a finely grated small onion to the potato mix for a more traditional latke-style flavor profile.
• Use breakfast sausage with sage for a more aromatic, Thanksgiving-leaning version.
• Top with a fried egg and a dollop of sour cream for a substantial brunch plate.