Ingredients Jump to Instructions ↓

  1. 8 ounce(s) sweet Italian-sausage links , casings removed, crumbled 4 ounce(s) part-skim mozzarella cheese , cut into 1/2-inch cubes 2 (1/2 pounds, 5 medium) baking potatoes 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 2 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Prepare Sausage Filling: Heat nonstick 12-inch skillet with oven-safe handle over medium-high heat until hot. Add sausage and cook 6 to 8 minutes or until lightly browned. Transfer sausage to small bowl lined with paper towel. Discard drippings; wipe skillet with paper towel. Meanwhile, prepare Potato Pancake: Preheat oven to 450 degrees F. Peel and coarsely shred potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt and pepper. In same skillet, heat 1 tablespoon oil over medium heat. Working quickly, add half the potatoes, gently patting with rubber spatula to cover bottom of skillet. Leaving 1-inch border, top potatoes with filling; cover with remaining potatoes, patting to edge of skillet. Cook 15 minutes or until browned, gently shaking skillet occasionally to keep pancake from sticking. Carefully invert pancake onto large flat plate or cookie sheet. Add remaining 1 tablespoon oil to skillet, then slide pancake back into skillet. Cook 15 minutes longer, gently shaking skillet occasionally.

  2. Place the skillet, uncovered, in the oven and bake about 15 minutes or until the potatoes are tender throughout.


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