Wild Idea Buffalo Recipe of the Week - Buffalo Blue Potato Pie

This week's Wild Idea Buffalo is Buffalo Blue Potato Pie! Another great sounding one from Jill O'Brien of Wild Idea Buffalo.


This month’s recipe is made with 100% grass-fed, 100% Antibiotic Free, and 100% Humanely Harvested bison meat, organic potatoes, organic cream, last years onions from the garden, and farm fresh eggs. It’s the perfect dish for a casual Sunday brunch, and it’s 100% delicious! I’ll let you be the certifier of that last claim! Happy Spring everyone! Jill


Buffalo Blue Potato Pie (serves 6 to 8)

Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage
* 2 – tablespoon olive oil
* 1 – tablespoon butter
* 2 – onions, chopped
* 1 – tablespoon maple syrup
* 6 to 8 – potatoes, par-boiled and sliced thin
* 2 – teaspoons rubbed sage
* 6 – eggs
* ½ – cup cream
* 1 – cup blue cheese, crumbled
* salt & pepper



Preparation:

1)   In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside.
2)   Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup.
3)   Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored.
4)   While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop.
5)   Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage.
6)   Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions.
7)   Mix eggs with cream together and add a pinch of salt & pepper.
8)   Pour egg mixture over the onions, and sprinkle with chopped potatoes.
9)   Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm.
10)   Remove from heat and let rest for 10 minutes before serving.

Serve with a citrus green salad, whole grain toast and Prosecco.


http://wildideabuffalo.com/2014/100-certified/