Stuffed Breakfast Potato Pancake Boxty

Method

1. In a large mixing bowl, add the potatoes, heavy cream, melted butter, and eggs. Mix well then add the sifted flour, baking soda, and salt. Mix thoroughly until batter is thick. Cover the bowl and set it to the side.
2. Put a saucepan on the stove at medium heat. Add the butter and melt it until it starts to bubble a little. Add the sausage and cook until there is no pink. Bit by bit, add the flour and stir to make sure sausage is coated and butter starts to thicken. Finally, add the heavy cream, chicken stock, sage, and paprika. Stir the mixture until it thickens then cover with a lid and turn stove temperature down to very low.
3. Put an additional large skillet on the stove at medium heat add cook the mushrooms and onions until softened.
4. Wipe off the skillet (used for cooking vegetables) and coat with cooking spray. With a ladle, pour the pancake batter onto the skillet. Spread the batter out a little bit and let it sit. Once bubbles start popping from the uncooked side, flip the pancake and cook until it becomes firm.
5. Add the half mushrooms and onion to one half of the pancake and fold the other half over the vegetables. Plate the pancake. Repeat with the remaining boxty batter.
6. Pour the gravy over the top, add the sunny-side-up egg, and the parsley garnish.
7. Tips: A flat skillet works best for flipping the boxty pancake.