By Contributing Writer, Stephani
Recently, I bought 20 pounds of potatoes then discovered no one in our house cared for them.
In my defense, I thought everyone but me liked them. We’re doing this 30-Day Challenge that calls for eating only produce, meat, milk, and eggs from local sources – on a tight budget. We’re learning to stretch our grocery budget in a new way, bypassing on sale – but out of season – watermelons at the store for cucumbers, tomatoes, and boxes of fresh peaches. And potatoes. Apparently lots of potatoes.
I had no idea they were in season in early summer. But apparently they were. And they sat in my fridge for far too long before I found the perfect way to serve them.
Not just because it won’t burst into flames.
Sausage Potato Cake is everything I love about a main course in our house – delicious, frugal, hearty, simple, nothing made from a can. Gluten-free and freezer-friendly too! Although it’s made from whole, fresh ingredients, the directions are easy and straight forward.
Sausage Potato Cake
Inspired by What’s that Vegetable? from Today.com
- 3-4 medium-size potatoes
- ½ cup whole milk or half and half
- 3 tablespoons butter, softened
- ¾ pound sausage or ground beef
- ¼ cup mozzarella, shredded
- 2 tablespoons breadcrumbs or almond flour (optional)
- If desired, peel potatoes (I don’t for this dish). Coarsely chop them and place in a medium-size saucepan.
- Boil potatoes over medium-high heat until easily pierced with a fork, about 10 minutes. Drain.
- In a bowl, mash potatoes with butter and milk. You can use an electric mixer, but use the slowest speed and keep the mixture lumpy.
- Brown meat in a skillet, drain if desired, then add it and mozzarella to the potatoes. Stir thoroughly.
- Lightly grease a round pie plate or 8×8-inch baking dish. Pour potato mixture into pan and pat it down evenly. Sprinkle with breadcrumbs.
- Bake at 350 degrees Fahrenheit for 25-30 minutes, until edges and breadcrumbs are lightly browned.
- Serve with a side of vegetables for dinner or alongside eggs the next morning.
This is by far my favorite potato dish right now.
At least, it definitely beats the french fry experience.