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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.
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| | 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 |
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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. |
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| 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. |
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