1 Tablespoon butter
4 Berks All Beef Franks or Grill Franks, cut into 1/4-inch pieces
2 cups cooked instant potatoes, warmed through and softened
1/4 cup grated parmesan
1/4 cup low fat sour cream
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chopped chives
1/3 cup dried plain bread crumbs
6 Tablespoons vegetable oil
Ketchup to taste
Heat the butter in a large non-stick skillet over medium heat. Add the frank pieces and cook until they begin to shrink and release their fat, 3 minutes. Strain the liquid from the franks and set the pieces aside.
In a large bowl, mix together the potatoes, egg, parmesan, sour cream, salt, nutmeg, and 3 tablespoons of the chives. Add the frank pieces and mix well.
Form the mixture into 8 equal sized patties. Coat the patties in the bread crumbs making sure to completely cover the patties with the bread crumbs. Heat 1/2 of the oil in the large non-stick skillet over medium-high heat. Add 4 of the patties and cook turning once 6-8 minutes, until the pancakes are browned on both sides. Remove the pancakes and put them on a paper towel lined plate. Carefully clean the pan with a paper towel. Heat the remaining oil and repeat with the 4 remaining patties.
Put the pancakes on a serving platter and sprinkle with the remaining chives. Serve the pan cakes with ketchup.
Note: the patties can be made ahead and then reheated in a 400 oven for about 10-15 minutes before serving.
To use the pancakes as an appetizer simply make 16-32 smaller patties (depending on how small you want them) and dollop each patty with a bit of ketchup, serve.