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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources