Potato Pancakes with Onion Gravy & Smoked Sausage

Instructions

1. In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add sausage and cook 6–8 minutes or until golden brown, turning once halfway through. Transfer sausage to a cutting board, let cool and slice into 1 inch pieces.
2. Meanwhile, add onion and mushrooms to remaining oil in the skillet and sauté 5–7 minutes or until tender. Add garlic and thyme; season with salt and pepper, if desired. Cook, stirring constantly, 1 minute more. Add 2 tablespoons flour and gently stir until there are no lumps.
3. Add broth, mustard, Worcestershire sauce and brown sugar to skillet. Bring mixture to a boil. Return sausage to skillet, reduce heat to low and simmer 8–10 minutes or until thickened.
4. Meanwhile, in a large bowl, combine grated potato, mashed potatoes, remaining flour, milk and salt. Season with black pepper, if desired.
5. On a large flat griddle or skillet, heat 2 tablespoons vegetable oil over medium heat. For each pancake, spoon 1/4 cup potato mixture onto skillet and spread to about 3 inch diameter. Cook 4–6 minutes or until golden brown, turning once halfway through.
6. Serve potato pancakes topped with onion-mustard gravy and sausage. Garnish with additional thyme leaves, if desired.