Potato Pancake Breakfast Sandwich

• From: Washington State Potato Commission

Ingredients

• 6 large russet potatoes

• 2 medium Walla Walla onions

• 1/2 lemon

• 4 eggs

• 1/2 cup gluten-free, all-purpose flour

• 1/2 cup sunflower or safflower oil

• 6 eggs, scrambled

• 6 cooked sausage patties

• 6 slices cheese

One bite of this yummy, protein-packed sandwich and you'll have a hard time believing you're not dreaming.

Directions

• Scrub potatoes with vegetable brush under cold running water. With food processor-shredder attachment, or box shredder, shred potatoes and onions.
• In colander, rinse potato and onion mixture well with cold water. Drain well, then squeeze water out with hands and then paper towels.
• Turn potato and onion mixture into large bowl. Squeeze lemon juice over and toss to mix.
• In medium bowl, beat eggs until blended. Stir into potato and onion mixture. Sprinkle flour over mixture and mix in. Season to taste, and form mixture into six patties.
• In large skillet over medium-high heat, heat a few tablespoons of the oil. Add patties, but do not crowd. Cook until well browned on one side, about 4 to 5 minutes, then turn and cook second side.
• Remove from pan and keep warm on paper towel covered baking sheet in oven turned to low heat. Add additional oil to skillet and repeat until all pancakes are cooked.
• Fill pancakes with scrambled eggs, cooked sausage patty, and sliced cheese. Broil to heat and melt cheese.