Are you looking for a dish that is both rustic and elegant, perfect for breakfast, brunch or dinner? Our salted recipe of potato galleys with sausage and cabbage is the response to your culinary prayers.
This recipe was created for the Commission for Idaho potatoes. All thoughts and opinions are mine, including the one in which I think this is a recipe not to be missed.
This is not your medium potato dish. We took crunchy and thin potatoes into slices and turned them into a gold and free form crust that is as beautiful as it is delicious. Stratto with savory sausage and cabbage rich in nutrients, each bite offers a perfect balance of plots and flavors.
Do not be fooled by the imagination name: our Passo-Passo guide makes this dish impressive that can be achieved for the chefs of all levels. You will learn how to create that perfect crusty potato crust, condemning each layer for the maximum impact on the flavor.
What do you need for this recipe of potatoes
This recipe joins in 2 parts. First the salted galette dough and then the filling.
For the dough
- Flour
- Salt and black pepper – Obviously grinding black pepper creates an incredible consistency and flavor in the dough.
- Not salty butter – Cut into cubes and kept cold.
- Icy water
- Egg washingWhich is 1 egg white and a splash of water beaten together
- All Bagel Spice Blend – or Garlic spices mixture
For filling the potato cabbage
- Minced sausage – We tested the sausage for country style breakfast.
- Oil -we tested this recipe with a lemon infusion olive oil
- Onion – the white or regular yellow onion works great
- Small gold potatoes – Check the bag to make sure they come from the Aidaho. If you don’t find Petite gold, use small yukon gold potatoes. Use a mandolin for uniform slices.
- GirlCarnivore on Easy Egg and everything mixes Or your favorite Italian seasoning.
- Cabbage – Use fresh cabbage, but if you can’t find it, the shredded cabbage sausage will work.
- Kosher Salt and pepper
- Lemon
- Parmesan – Alternatively, the spoons of ricotta would also be delicious.
How to prepare potato galette
Create the salty dough
Begins creating the dough; Using a food processor, Pulse flour, salt, pepper and butter together until the butter is pea tufts.
Performs a work surface e Add the water1 tablespoon at a time e knead the dough in a ball.
Wrap the dough in a plastic casing and set in frightened to relax you For at least 30 minutes while filling up.
Make the stuffing of the potato galley filling
So, for the galette, having all the stratum -ready filling is essential for successful cooking.
In a cast iron pan, Cook the sausage Until it is cooked and golden everywhere. Remove the sausage from the pan e Cook the onions In the remaining fat remained until translucent, about 5 minutes.
Throw potatoes with oil AND season them with salt, pepperand the Over Easy GirlCarnivore Spezie mixture.
Massage the cabbage With oil and season with a pinch of salt and pepper.
Subsequently, rOll out the dough Between two sheets of parchment paper until it forms a large disc, about 12 inches in diameter.
So it starts stratify the fillings with the sausage, onion, potatoes and cabbage in the center of the dough, ensuring you Leave a thumb or two to bend to form the jalet crust.
Sprinkle with Parmesan.
Gently Fold the edges And pinches any stitching closed according to need.
Finally, brush The shutdown with washing eggs AND sprinkle with a generous help of the All Bagel Spice Blend.
In the end, Cook the potato galette In a preheated oven a 400f Until it is cooked, the bottom is tender and flakable and the crust has just started to become a light golden brown, for about 25-30 minutes, rotating halfway through the cooking time.
Rest for 5 minutes before moving to a serving dish e cut to serve. Garnish with herbs like fresh thyme or chives, if you wish.
Tips, tricks and notes for this recipe
The cold is the key to the shaky mixture. Make sure the butter and water are kept the cold ice When working with the dough.
- Do not overrun the liquid in the dough. If at the beginning it looks too like Flakey, knead until it forms in a ball before adding more water. Too liquid and the dough will become sticky and loses the roughly shaking consistency when cooked.
- Fresh spinach It works as a good substitute For the cabbage in this recipe. Omit the step to massage the cabbage in oil.
- Exchange rust Or normal golden potatoes with small gold, depending on what your market has at hand. Consider Parbolare the potatoes and allow them to dry in a single layer on a wire rack for a more tender bite.
What to serve with savory jalls
This potato galet is his all in one meal. However, fried or in shirt eggs make it a special dish. Combine with a small portion of fruit on the side or Ary tomatoes fryer.
How to store
Once cooked, allow all leftovers to cool completely before placing them in an airtight container. Separate any layers with a sheet of parchment paper to help the dough to remain clear.
To heat: Preheat an oven to 325 and heat the individual slices on a pan until he warmed up for 10-12 minutes.
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Create an impressive savory potato galleys with layers of crunchy potatoes, tasty sausage and tender cabbage. This recipe guides you through a shaky crust and perfectly stratified ingredients for a beautiful rustic tart.
Prevent the screen from going to sleep
For filling the potato cabbage:
Dough
Beat the flour, salt and black pepper together in a bowl.
1 ½ C flour, ½ teaspoon of salt, ¼ teaspoon of black pepper
Add the flour mixture to a food processor together with the butter cubes.
12 tablespoons of butter
Pulse from 5 to 7 times to incorporate the butter until the mixture is a path with tufts of butter of the size of a pea.
Icy water from 4 to 5 tablespoons
Transfer the flour mixture to a clean work surface and shape a well in the center.
Add from 3 to 4 tablespoons of water and shapes the dough in a ball, adding the additional frozen water if necessary to keep without overloading the dough.
Wrap the dough in a plastic casing and cool for 30 minutes while preparing the filling.
Fill
Preheat a pan over medium heat and cook the sausage, bursting in smaller tufts and golden everywhere.
1/2 minced sausage pounds
Set aside.
In the same pan, add 1 tablespoon of oil and brown the onion until it transluces, about 5 minutes. Set aside.
3 tablespoons of oil, ¼ onion
In a small bowl, throw the potatoes with 1 tablespoon of oil, a pinch of salty pepper and the girl girl on a mixture of easy spices. Set aside
3 tablespoons of oil, ½ cup of golden potatoes Idaho Petite, 1 tablespoon of carnivore on an easy spice mixture, Salt and pepper
Remove the stems from the cabbage and cut approximately. Massage the cabbage with the remaining spoonful of oil and season with a pinch of salt and pepper. Set aside.
3 tablespoons of oil, 1 deck of cabbage, Salt and pepper
Assemble
Preheat the oven to 400f.
Place a sheet of parchment paper on the work surface and sprinkle with a slight sprinkling of flour.
Discard the dough and place it in the center of the parchment paper. Top with a light sprint of flour and another sheet of parchment paper.
With the upper parchment that acts as a barrier, roll out the dough between the two sheets in a rustic circle from 12 to 13 “. Discard the upper parchment sheet.
Build the galley by organizing layers of potatoes, sausage, onion and cheese in the center of the dough, making sure to leave a 2 “lip to bend the dough.
¼ cup of Parmesan
Add the cabbage to the top and stains with the remaining potato slices and only a few splashes of cheese.
Beat the egg white with a splash of water.
1 egg white
Fold the edges of the galette, pinching the dough as needed to repair or prevent tears along the crease.
Brush the folded dough exposed with egg washing and sprinkle with the mixture of the whole Bagel.
2 tablespoons Everything Bagel Spice Blend
Carefully transfer the parchment and the galley to a pan.
Baking
Cook for 25-30 minutes, rotating once in the middle of the cooking until the dough has become a light golden brown.
Remove from the oven and place the pan on a wire rack to cool for 5 minutes.
Store the leftovers stacked on parchment paper sheets in an airtight container. Keep for a maximum of 3 days.
To heat, warm on a pan in a preheated oven at 325 for 10-12 minutes.
Rust potatoes with thin slices would work as a substitute for small golden potatoes. It is recommended to Parbolare the potatoes and organize them on a wire rack in a single layer to dry well before placing them on the jail.
For a slightly more crunchy potato, brush with melted butter and cooled instead of oil.
Service: 1G | Calories: 405Kcal | Carbohydrates: 24G | Protein: 9G | Fat: 31G | Saturated fat: 14G | Polynsaturo fat: 3G | Monolysatuine fat: 11G | Trans fat: 1G | Cholesterol: 68mg | Sodium: 535mg | Potassium: 226mg | Fiber: 2G | Sugar: 1G | Vitamin A: 743Iu | Vitamin C: 12mg | Soccer: 87mg | Iron: 2mg
