TABASCO®-SPICED SAUSAGE AND POTATO PANCAKE OMELET

Ingredients Weight Measure
Potatoes, Idaho 1 lb.
Shallots, finely chopped 1 Tbsp.
Egg 1 ea.
Breadcrumbs 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Sweet Italian Sausage, skin removed, cooked, ground 4 oz.
Salt to taste
Pepper to taste
Corn oil 1/4 cup

Method

  1. Peel and shred potatoes; then place in bowl. Squeeze out excess liquid.
  2. Add shallots, egg, breadcrumbs, TABASCO® Green Jalapeño Pepper Sauce and cooked sausage to potatoes. Mix until blended. Season to taste.
  3. Form pancakes into 4-oz. portions. Heat oil in skillet. When oil is hot, add pancakes and brown well on both sides, until fully cooked.

Yield: 6 4-oz. pancakes