Sausage Potato Pancake

Scrub 600 grams of russet potatoes, peel if desired (skin on adds extra texture and fiber), and grate on the large holes of a box grater along with 50 grams of yellow onion. Pile the grated mixture into the center of a clean cotton kitchen towel, wrap tightly, and squeeze firmly over the sink for 1 full minute to press out as much starchy excess liquid as possible; this step is critical for crispy, not soggy, pancakes.

Transfer the fully squeezed grated potato and onion to a large glass mixing bowl. Add 200 grams of crumbled raw bulk breakfast sausage, 3 tablespoons (24 grams) of all-purpose flour, 1 beaten large egg, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Stir with a wooden spoon for 30 seconds until all ingredients are evenly combined, with no dry clumps of flour left in the mixture.

Set a 12-inch heavy-bottomed cast iron or nonstick skillet on the stovetop over medium heat. Pour in 3 tablespoons (45 ml) of neutral vegetable oil, and let it heat for 2 minutes until the oil shimmers across the pan; test the heat by dropping in a single tiny crumb of the potato mixture—it should sizzle immediately when the oil is ready.

Scoop 1/2-cup (120 ml) mounds of the potato-sausage mixture into the hot skillet, leaving 1 inch of space between each mound. Press each mound flat with a stiff metal spatula to form a 1/2-inch thick, 4-inch wide pancake; you will cook 3-4 pancakes per batch to avoid overcrowding. Cook undisturbed for 5 minutes on medium heat, until the bottom edge is deep golden brown and crispy, and the sausage on the lower layer is partially cooked.

Carefully slide the spatula under each pancake and flip it in one smooth motion. Cook the second side for 4 to 5 minutes on medium heat, until that side is also deep golden and crispy, and the internal temperature of the pancake reaches 74°C (165°F) to confirm the sausage is fully cooked. Transfer finished pancakes to a wire rack set over a baking sheet to stay crisp, adding 1 teaspoon (5 ml) of extra oil to the pan between batches if it looks dry.

Let the cooked pancakes rest on the wire rack for 1 minute to allow excess oil to drip off, then serve warm. Pair with optional sides like sour cream, unsweetened applesauce, or a sprinkle of fresh chives if desired, though the savory, seasoned pancakes are flavorful enough to enjoy plain.