Traditional Belarusian Breakfast with Draniki

Method

1. Grate the potatoes and place them in a bowl of cold water. Let sit for 10 minutes, then drain and squeeze out excess moisture.
2. In a large mixing bowl, combine the grated potatoes, egg, flour, onion, salt, and pepper. Mix well to coat the potatoes evenly.
3. Heat the vegetable oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet and flatten into patties.
4. Cook until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
5. In a separate pan, cook the mushrooms with garlic powder and thyme until softened. Add broth and simmer for 5 minutes.
6. Stir in the heavy cream and simmer for another 5 minutes. Season with salt and pepper.
7. Cook the sausages in a separate pan until browned and cooked through.
8. Serve the draniki with the mushroom cream sauce and sausages, topped with sour cream if desired.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.