Sartu di Patate Show: Nadia G's Bitchin' Kitchen Episode: Back-of-the-Fridge Bachelor Fest
8 russet potatoes, cubed
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, sliced
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.