Italian Potato Cake with Sausage and Crispy Kale
Serves 4
 |
| Italian Potato Cake with Sausage & Crispy Kale |
ingredients
• 1/3 cup EVOO
• 2 cloves garlic, smashed
• 1 Fresno Chile, halved (leave seeds and membranes intact unless you are too wimpy for that!)
• 2 1/2 lbs gold potatoes, cut into 1/8" slices (use a mandolin if you have it)
• 3 Tbsp chopped fresh rosemary
• 2 tsp fennel seeds
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 lb Hot & Spicy Smoked Sausage
• 1 bunch Kale, rinsed, stemmed & leaves torn
• Sea Salt & Freshly Cracked Black Pepper
directions
1. Preheat the oven to 425ยบ. In a small saucepan, heat the EVOO, garlic & Fresno over medium heat for 3 minutes to infuse the oil. (toss the garlic around a few times to avoid burning it).
2. Place the potatoes in a bowl and season with sea salt. Add the infused oil (discarding the garlic and Chile), rosemary, fennel and Parm and toss to coat. Arrange the potatoes in a layered patter from the center of a 10" cast iron skillet outward and slightly up the sides; gently pile in the remaining potatoes and press down. (Note: the ones I put on the sides burnt up and weren't edible so I probably would only layer them on the bottom on the skillet).
3. Place the skillet over medium high heat and cook for 10 mins to get the potatoes on the bottom layer as well as the pan nice and hot. Cover with parchment paper, set a pie plate on top or another skillet transfer to the oven and bake for 20 minutes.
4. Remove the skillet/beans/plate, parchment and return to the oven to bake until deeply golden on top, this will take about another 20 minutes give or take. Remove from the oven and set aside to cool to room temp. Keep the oven on to cook the kale.
5. Grill the sausages over medium heat, 6 minutes per side. Remove from grill, let rest and slice to serve.
6. Toss the kale with a weeee bit of EVOO, salt and pepper and a hint of freshly grated nutmeg. Place the kale in the oven for 12-14 minutes until crispy.
Place a plate on the bottom of the pan of the potato cake and flip the pan over, transfer to a cutting board and slice like you would with a pie.
2. Place the potatoes in a bowl and season with sea salt. Add the infused oil (discarding the garlic and Chile), rosemary, fennel and Parm and toss to coat. Arrange the potatoes in a layered patter from the center of a 10" cast iron skillet outward and slightly up the sides; gently pile in the remaining potatoes and press down. (Note: the ones I put on the sides burnt up and weren't edible so I probably would only layer them on the bottom on the skillet).
3. Place the skillet over medium high heat and cook for 10 mins to get the potatoes on the bottom layer as well as the pan nice and hot. Cover with parchment paper, set a pie plate on top or another skillet transfer to the oven and bake for 20 minutes.
4. Remove the skillet/beans/plate, parchment and return to the oven to bake until deeply golden on top, this will take about another 20 minutes give or take. Remove from the oven and set aside to cool to room temp. Keep the oven on to cook the kale.
5. Grill the sausages over medium heat, 6 minutes per side. Remove from grill, let rest and slice to serve.
6. Toss the kale with a weeee bit of EVOO, salt and pepper and a hint of freshly grated nutmeg. Place the kale in the oven for 12-14 minutes until crispy.
Place a plate on the bottom of the pan of the potato cake and flip the pan over, transfer to a cutting board and slice like you would with a pie.
Enjoy!
This recipe was adapted from My Year in Meals by Rachael Ray.
No comments:
Post a Comment