Sartu di Patate

  • 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
  • 1/3 cup grated mozzarella
  • 1/4 cup fresh parsley leaves, minced
  • Freshly cracked pepper
  • Smoked scamorza cheese, sliced or extra mozzarella
  • 3 tablespoons unsalted butter
  • 1 cup Italian seasoned breadcrumbs

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.

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