CREAMY ITALIAN SAUSAGE TOPPED POTATO PANCAKES

Steps:

• In a large bowl, mix together the potatoes, green onions, parmesan cheese, eggs, 1/4 teaspoon salt and 1/8 teaspoon black pepper, set aside.
• In a large non-stick skillet or griddle, heat 1 tablespoon vegetable oil over medium-high heat. Measure out 1/3 cup of potato mixture, drop into heated skillet, spread out into a 3 1/2" to 4" round. Continue this process using the remaining potato mixture, making a total of 8 potato pancakes. Cook until golden brown, approximately 4 minutes, flip pancakes over and continue to cook until second side is golden brown, approximately another 2 - 3 minutes. Add additional 1 - 2 tablespoons oil, if needed. Remove to plate, season with remaining 1/4 teaspoon salt; keep warm. (Depending on size of skillet you may need to cook potato pancakes in 2 batches.).
• Heat a large non-stick skillet over medium-high heat. Add in the sausage and red bell pepper and cook until sausage is cooked through, approximately 4 - 5 minutes, being sure to break up sausage into small pieces as it cooks. Add in the spinach and continuing cooking, just until spinach begins to wilt. Transfer to a medium bowl; set aside.
• In the same skillet, over medium heat, melt the butter. Add in the shallot and garlic and cook for 1 - 2 minutes until shallot begins to soften. Add in the goat cheese and cream and cook until goat cheese has melted, stirring constantly. Add in the reserved sausage mixture, remaining 1/8 teaspoon black pepper and the chopped basil; mix to fully combine.
• To serve, stagger 2 potato pancakes on serving plate, top with sausage mixture, garnish with additional fresh basil.