Berry Pancake Breakfast with a Potato Apple Hash!

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!

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Featured Recipe for this Episode

Homemade Almond Berry Pancakes

1 c all-purpose flour
1 c almond flour
1/4 c powdered sugar
1 egg- separate the white and yolk
1/2 t vanilla
1-1/2 t baking powder
1/2 t salt
4 T butter, cut into cubes and softened to room temperature
1 cup preferred berries
1-1/2 c almond milk

Sift together the dry ingredients into a large bowl.
In a separate bowl, combine your egg yolk, berries, milk, and vanilla.
Whip your egg whites with an electric mixer until they reach soft peaks.
Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture.
Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix.
Fold your egg whites into the batter just until combined.
Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.

Berry Compote

16 oz (1 lb) Preferred berries
1/4 c sugar
2 c water

Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat.
You can strain the berry pulp out to truly make this syrup-like instead of a compote.

4 large russett potatoes, cubed
2 honeycrisp apples, cubed
2 shallots, diced
1 c preferred sausage, grilled and chopped
1 T fresh rosemary, finely chopped
1 T fresh sage, finely chopped
1/2 c white wine
Eggs (as many as you want served over it)
Wing Sauce (optional)
Salt, pepper, nutmeg, cinnamon (to taste)

~| Remember when preparing your ingredients you want everything chopped uniformly! |~

Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).
Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use.
Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot).
Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.
Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone.
Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.
Add more of the oil/fat you're using here and heat it, then add your potatoes.
Season with salt and pepper and cook your potatoes until they are nicely browned on all sides.
Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).
Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway.
Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.

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