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Crust:
½ lb (4 cups) Yukon gold, russet, or other starchy potato from Agrarian Harvest - shredded, drained and patted dry
1 T. butter
Salt & pepper
Vegetables & Meat:
½ lb. ground breakfast sausage from Agrarian Harvest
6-8 leaves kale, destemmed from Kraay's Market & Garden
chopped 1 small red onion, diced from King's Crown Organic
Salt & pepper
Egg Filling:
5 farm fresh eggs from Kraay's Market & Garden
1 cup cream or milk from Old Almo Creamery
1/2 cup shredded cheese from Old Almo Creamery
Herbs & spices, your choice
Salt & pepper, to taste
Preheat oven to 425* and generously butter 9- or 10-inch pie dish.
Mix potatoes with melted butter, salt and pepper. Pat into pie dish, forming a crust.
Bake potato crust until slightly golden, about 30 minutes. Remove from oven and lower temperature to 350*.
While crust is baking, heat a little butter or olive oil in a skillet over medium heat. Add diced onions and cook 3-5 minutes. Add a little salt and pepper, then sausage.
Saute until sausage is cooked thoroughly, approximately 7 minutes. Add kale, stir, and cook until wilted. Turn off heat.
In a bowl, briskly whisk together eggs, milk/cream, and herbs/spices/salt/pepper. Add cheese.
Add sausage and kale mix to crust, followed by egg mixture. Top with more shredded cheese.
Bake until set, approximately 25 minutes or until toothpick inserted into middle comes out clean.
Let cool for 10 minutes before serving.
