Sausage and Potato Bake

Slightly adapted from The Beany Malone Cookbook by Lenora Mattingly Weber. 

Very homey.

4/17/13:  This really shines as leftovers as follows:  Steam some kale leaves and chop them fine (as for Kale & Potato Hash).  Fry them in olive oil until starting to crisp.  Push to one side of the pan.  Add some of the sausage and potato bake and let that brown on the other side of the pan.  Stir together and serve.  Yowza.

Serves 4-6.

2 medium- to large-sized russet potatoes
1 lb Italian sausage, any casings removed
1 Tablespoon olive oil
1 medium onion, diced fine
2 slices day-old whole wheat bread, crusts removed, cut into small cubes
1/2 cup evaporated milk
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper

Quarter the potatoes and simmer them in water ’til tender.  Drain.

Preheat the oven to 350 degrees F.

While the potatoes are cooking, brown the sausage, breaking it up into small pieces, and cooking it all the way through.  Drain on paper towels.  Wipe out the skillet, add the olive oil  and slowly cook the onion until very tender.  Add 1/4 cup water and simmer until completely soft and not at all brown.  Return the sausage to the skillet.  Stir in the bread cubes.  Beat the egg in a small bowl, add the evaporated milk and 1/2 cup water, salt and pepper, and beat together.  Dice the drained potatoes, add to the skillet with the milk mixture and stir to combine.  Pour into a greased 2 qt baking dish with a lid.  Cover and bake for about 30 minutes or until the liquid is absorbed.  Remove the lid for the last 5 minutes if you’d like to brown the top.

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Published in: on April 13, 2013 at 5:42 pm  Leave a Comment  
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