In California, if my mother made mashed potatoes to serve with dinner, she often would boil a couple more than she needed, mash them plain, without adding butter and cream, then set them aside for breakfast. The next morning, she'd mix in chopped leftover bits of meat and vegetables, some egg and spring onions, then pan-fry them, for delicious potato pancakes. The ones I make are a little fancier (my other didn't add sour cream) but they make a delicious, hearty breakfast or brunch dish.
If you like, top the potato pancakes with a fried or poached egg.
Gochugaru is Korean chilli flakes. If you don't have it, substitute another type of chilli flakes.
Peel the potatoes, cut them into large chunks then put them in a pan with enough salted water to cover them by about 2cm (⅞in). Place over a medium flame, bring to the boil, then lower the heat and simmer until the potatoes are just tender. Use a slotted ladle to scoop the potatoes from the pan, leaving behind the water. Drain the potatoes in a colander for about five minutes then put them in a bowl and mash them until smooth.
Sprinkle the gochugaru (chilli flakes) over the potatoes, then season them to taste with salt and pepper. Whisk the eggs then add them to the bowl and stir well, then mix in the flour.
Bring the pan of water used to cook the potatoes back to the boil, then add the ears of corn. Cover with the lid and simmer for about two minutes. Drain the corn and rinse with cold water. Cut the kernels from the ears and weigh out 250g (9oz); reserve the remaining kernels for the garnish.
Mince the spring onions, then set aside some of the green parts to use as a garnish. Add the rest of the sping onions to the bowl with the potatoes, along with the 250g (9oz) of corn kernels. Mix well, then check the consistency - if the potatoes seem very damp and sticky, add a little more flour. Chill the mixture for at least an hour, or until ready to use.
Cut the bacon into 5mm (¼ in) pieces and put them in an unoiled skillet. Place the pan over a medium flame and cook the bacon until crisp, stirring often, and pouring off the fat as needed (reserve the fat; you'll use it to pan-fry the potato pancakes). Drain the bacon on paper towels and keep it warm.
Quarter the Chinese sausages lengthwise then cut them into 5mm (¼in) pieces. Place them in the skillet used to cook the bacon (no need to wash it) and heat over a medium flame. Cook the Chinese sausage pieces until lightly charred in spots, then remove the pieces from the pan and drain on paper towels. Add the pieces to the potato mixture and combine thoroughly.
Pour some of the bacon fat into four to six individual serving skillets. (Or pour off the fat from the skillet used to cook the bacon and Chinese sausage, and use it to make smaller, free-form pancakes..
Heat the pans over a medium flame (you'll need to use one burner per pancake) and when hot, divide the potato mixture between them. With dampened hands, flatten the mixture so it's of an even thickness. Pan-fry the pancakes for several minutes; when ready they will shrink back from the sides of the pan, and when you shake the pan, the pancake will slide around slightly.
Slide the pancake onto a plate then grease the skillet again. Invert the skillet over the pancake then, holding the plate firmly against the skillet, flip them over and lift the plate away, leaving the pancake cooked-side up in the pan. Cook the pancakes for several more minutes, or until heated through and nicely browned. If necessary, repeat the flipping process so the prettier side is on top.
Spoon a dollop of sour cream over each pancake, then scatter with bacon and the reserved corn kernels and spring onions. Serve the potato pancakes in the skillets.