It’s a veggie burger/sausage and hash brown hybrid! (Or a “meaty” potato pancake…)
For each pancake…
- 1 potato-scrubbed, peeled, and shredded
- 2-4 Tbsp pecan meal (depending on size of potato) (Didn’t actually measure, sorry.)
- onion powder
- Heat a little oil in a frying pan.
- Pour in shredded potato. Reduce heat to medium (if higher) or between low and medium (if your stove at medium heat is too hot and tends to burn things quickly).
- Shake on salt and onion powder-to taste. If you are not sure how much you need, start with a pinch or two of each, mix, taste a shred of potato, guess how much more you need (if any more) and add a little more at a time.
- Add pecan meal and a pinch or two of sage.
- Add a little more oil (about 1 tsp).
- Mix and shape into a patty right on the pan.
- Fry for about 3-5 minutes on each side.
- Reduce heat to between low and medium, cover, and cook for another 3-5 minutes.
- This should have formed a patty/potato pancake. If your potato was a big one, you could probably make 2 or 3 instead of 1 large pancake.
The resulting product should look like a shredded potato pancake, but darker because of the pecan meal. It should be crispy and golden brown to dark brown on each side (but may burn and blacken a little, depending on heat and time cooked). May or may not be soft on the inside. I recommend testing the pancake by trying a little piece. If potatoes are still too tough, cook them covered on lower heat until soft.