Potato Pancakes

With sausage gravy

breakfast

Print Recipe

Servings: Three pints of gravy and six pancakes

Ingredients

1 pound ground breakfast sausage

4 tablespoons butter

4 tablespoons flour

5 cups whole milk, divided

½ teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 large (12-ounce) russet potato

One small egg

2½ tablespoons flour or rice flour

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon onion powder or ¼ cup chopped onions

1 teaspoon baking powder

3 tablespoons avocado oil

Flaky sea salt

Gravy

For the gravy, brown sausage in a medium pot.
Add butter to melt.
Add 4 tablespoons flour and cook on medium heat for 5 minutes, stirring continuously.
Add about a cup of milk and stir to blend thoroughly. Add the rest of the milk and let it come up to a very low boil.
Stir frequently, removing the fond at the bottom of the pot that formed when the flour was added. Sprinkle in the sea salt, pepper and thyme.
Cook until thick then remove and serve or refrigerate. Or freeze the gravy for future use.

Pancakes

For the pancakes, peel and dice the potato. Add the potato through baking powder to a food processor and run on high until the mixture is pourable. This should take at least 4 minutes.
Heat 3 tablespoons of avocado oil in a 9-inch pan on medium heat.
Using a quarter cup ladle, pour in three pancakes, smoothing them out on top until they are about 4 inches in diameter.
Cook until golden brown and flip. Brown the other side and remove. Repeat for three more pancakes.
Sprinkle with flaky salt to taste.