For the potatoes: Boil the russets in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the russets through a ricer
into a big bowl or mash
For the sausage: In a frying pan
, heat the olive oil over medium heat. Remove the sausage meat from the casings
and crumble. Fry until crispy, about 10 minutes. Drain
the sausage and put in a bowl.
For the potato mixture: In a large mixing bowl, add the mashed potatoes, eggs
, grano padano and mozzarella cheeses (can be substituted by Parmigianino, cheddar
, etc.). Throw in the crisped sausage, parsley, 1 teaspoon sea salt
and lots of freshly cracked pepper. Mix until almost smooth.
Preheat the oven to 350 degrees F.
a baking dish
with 1 tablespoon butter. Lay down half the potato mixture and a layer of smoked scamorza
. Top off with the remaining potato mixture, small pats of the remaining 2 tablespoons butter and sprinkle with the breadcrumbs. Bake until the crust
is golden, about 30 minutes.