Fried slices of russet potato, topped with creamy cottage cheese mashed potatoes, mixed with chopped Italian sausage, red bell pepper, shallot, garlic and fresh rosemary and thyme.
5 russet potatoes
5 sprigs thyme
5 sprigs rosemary
1 Italian sausage, chopped
1 small red bell pepper, seeded and diced
1 shallot, diced
2 cloves garlic, chopped
1 cup large curd cottage cheese
Salt and pepper, to taste
2 tbsp. butter
2 tbsp. virgin olive oil
2 tbsp. crumbled blue cheese
1. Peel, cut, and cook 3 potatoes in salted water with 1 sprig each thyme and rosemary 20 min., or until tender.
2. Drain potatoes and mash. Sauté sausage with bell pepper, shallot, and garlic. Drain excess liquid; add to potatoes with cottage cheese, salt, and pepper.
3. Slice remaining 2 potatoes 1⁄4 in. thick. Sauté in mixture of butter and olive oil for 3-5 min. on each side, until golden. Season to taste.
4. Arrange golden potato coins around edge of plate and top with mashed potato filling. Sprinkle with crumbled blue cheese. Broil until blue cheese melts. Garnish with sprigs of rosemary and thyme.
5. Serve with sausage.