- 6
Ingredients
- 8 russet potatoes, cubed
- Sea salt
- 1 tablespoon extra-virgin olive oil
- 2 spicy Italian sausages
- 3 eggs, beaten
- 1/3 cup grated grano padano cheese (or Parmigiano)
- 1/3 cup grated mozzarella
- 1/4 cup fresh parsley leaves, minced
- Freshly cracked pepper
- Smoked scamorza, sliced (or Swiss)
- 3 tablespoons unsalted butter
- 1 cup Italian seasoned breadcrumbs
Preparation
Step 1
For the potatoes: Boil the russets in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the russets through a ricer into a big bowl or mash by hand.
For the sausage: In a frying pan, heat the olive oil over medium heat. Remove the sausage meat from the casings and crumble. Fry until crispy, about 10 minutes. Drain the sausage and put in a bowl.
For the potato mixture: In a large mixing bowl, add the mashed potatoes, eggs, grano padano and mozzarella cheeses (can be substituted by Parmigianino, cheddar, etc.). Throw in the crisped sausage, parsley, 1 teaspoon sea salt and lots of freshly cracked pepper. Mix until almost smooth.
Preheat the oven to 350 degrees F.
Grease a baking dish with 1 tablespoon butter. Lay down half the potato mixture and a layer of smoked scamorza. Top off with the remaining potato mixture, small pats of the remaining 2 tablespoons butter and sprinkle with the breadcrumbs. Bake until the crust is golden, about 30 minutes.