1 lb Bulk Italian sausage
3 lg Russet potatoes, peeled,
- shredded
Oil to coat the bottom of
- skillet
5 lg (to 6) eggs
1/4 c Milk
1 ts Italian herb seasoning
1 c Gouda; shredded (or any
- cheese you like - even
- pepper jack)
8 oz Tube Pillsbury crescent
- rolls
Set oven @ 350+|F/175+|C.
Grate the potatoes and rinse in running water removing
all of the starch. This allows your potatoes to get very
crispy when frying them.
Once potatoes are completely rinsed, place on a stack of
paper towels and blot dry all excess water.
Heat a large pan over high heat. Once pan is good and
hot, pour just enough oil to cover the bottom of the
pan.
Once you can put in a piece of potato and it immediately
begins to bubble add all of the potatoes, stirring often
until golden and crispy.
You can reduce the heat to medium high after a few
minutes to allow for even cooking.
Once the potatoes are crispy, remove them from pan to a
paper towel to absorb any excess oil.
Salt & pepper potatoes to taste.
Add sausage to the skillet and brown while using your
spatula to stir and crumble the sausage to smaller, bite
sized pieces. Cook to completely done.
Turn off heat and set aside to cool.
In a small bowl crack eggs and add milk and herb blend.
Whisk until well blended, set aside.
Remove crescent rolls from the container and place in a
9" X 13" baking dish.
You can either use your fingers to press it into the pan
and seal the triangles to form one continuous sheet or
you can use a rolling pin to seal it and then transfer
it to the baking dish. Both ways work equally well.
When placing the crescent dough into the pan you want
to have some of the dough come up the edges of the dish
so it's truly like a crust on a pizza.
Once the dough is in place layer the sausage and
potatoes evenly over the entire base.
Sprinkle the cheese over the top of that.
Finally pour the egg mixture evenly over everything.
Bake for 20 minutes uncovered, turning the pan once at
10 minutes for even colouring and cooking. The cheese
will brown, and the eggs will set.
Remove from oven and let cool for at least 30 minutes
before serving.
NOTES: You can make this in a round pizza pan too. Just
leave a pizza crust edge when forming the dough to hold
the toppings in place while baking.
You can make this a day ahead. If you do that just
rewarm in the oven until cheese is melty again.
Uncle Dirty Dave's Kitchen
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