Sausage-Stuffed Potato Pancakes


They say that just because you can do something, doesn't always mean you should. One could argue that this recipe is one of those times, since we could just cook some sausage and serve it next to our potato pancakes-but I could, and did, stuff mine with sausage, and I very much enjoyed how they came out. Besides, if you're going to skip the sausage stuffing, this recipe is a reminder of just how easy potato pancakes are to make.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
6 potato pancakes

If we're going to stuff one food with another, we want to make sure it's worth the effort. Cheese stuffed burgers are a perfect example of something that sounds like a great idea, but in reality aren't worth the effort. A slice of melted cheese on top will give you virtually the same eating experience.

In this case, however, after several minutes of careful analysis, I determined that stuffing potato pancakes with sausage is a great idea that's well-worth the extra time and effort. It was an easy call, since the extra time is minimal. The only downside is you can't brown the sausage patty. The upside, though, is that all those amazingly flavorful juices and fat from the meat soak into your potato pancake, which does magical and delicious things.

I really liked the sweet Italian sausage approach here, but obviously something like breakfast sausage would work very nicely. Any sausage would work, as long as it's made from raw meat. Smoked and cured sausage is delicious, but doesn't "patty." Anyway, no matter what you use, I really hope you give this a try soon. Enjoy!


  • 6 ounces Italian sausage links, casings removed

  • 1 ½ pounds russet potatoes, peeled

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • 2 tablespoons all-purpose flour

  • 1 large egg, beaten

  • 2 ½ tablespoons vegetable oil

  • 2 tablespoons diced roasted red peppers

  • 3 tablespoons sour cream, or to taste

  • 1 tablespoon chopped fresh chives, or to taste


  1. Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.

  2. Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.

  3. Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.

  4. Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.

  5. Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.


Chef's Notes:

You can add things like garlic, peppers, or herbs to the potato pancake batter.

Chorizo, breakfast sausage, or whatever sausage you prefer will work for these also.

You can use olive oil or melted butter instead of vegetable oil for frying.

Nutrition Facts (per serving)

242 Calories
13g Fat
23g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 242
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 590mg 26%
Total Carbohydrate 23g 9%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 8g
Vitamin C 25mg 127%
Calcium 33mg 3%
Iron 2mg 8%
Potassium 565mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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