Golden Coins with Country Mashed Potatoes

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
4

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.

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources