I was looking for something different for Sunday brunch. Just used what was on hand and they came out great. My wife thought they were a bit rich, so I may try a touch of lemon to cut through the richness of the goat cheese.

15 mins
24 mins
39 mins
Max Servings:



  • Heat a cast iron skillet over medium heat. Cook sausage patties until golden brown, about 3 minutes per side. Transfer to 3 serving plates.

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  • Bring 3 or 4 cups of salted water to a boil in a large pot. Add potatoes and green onions; cook for 1 to 2 minutes. Drain and cool under running water.

  • Combine potatoes, green onions, mushrooms, quick-mixing flour, garlic powder, pepper, and sea salt in a bowl; mix well by hand. Blend in goat cheese with your fingers.

  • Melt butter in the skillet over medium-high heat. Drop potato mixture into the skillet in 3 portions. Flatten into 3-inch pancakes with spoon or spatula. Cook until browned and slightly crusted, 2 to 3 minutes per side. Place on top of sausage patties.

  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add vinegar. Crack 1 egg into a small bowl. Gently slip into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining eggs.

  • Cook eggs until the whites are firm and the yolks have thickened, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place on top of pancakes.

Cook's Note:

The amount of flour may vary based on the moisture content of the goat cheese and how much moisture remains on the potato after blanching; adjust accordingly.

Nutrition Facts

231.1 calories; 13.57 g protein; 16.33 g carbohydrates; 1.87 g dietary-fiber; 2.01 g sugars; 12.77 g fat; 5.91 g saturated-fat; 192.59 mg cholesterol; 512.86 IU vitamin-a-iu; 4.16 mg niacin-equivalents; 0.3 mg vitamin-b6; 8.89 mg vitamin-c; 48.43 mcg folate; 61.32 mg calcium; 5.61 mg iron; 36.92 mg magnesium; 567.19 mg potassium; 542.9 mg sodium; 0.26 mg thiamin; 114.89 calories-from-fat; 27 percent-of-calories-from-carbs; 48 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat