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Crushed potatoes with escarole recipe

Crushed potatoes with escarole recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Leftover potato

Almost like a version of bubble and squeak, this potato dish has come back into fashion in Germany in recent years. The potatoes can be combined with virtually any kind of flavourful greens, such as kale or dandelion, or a bunch of finely chopped aromatic herbs.


Pennsylvania, United States

2 people made this

IngredientsServes: 6

  • 1kg starchy potatoes
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons white wine vinegar
  • salt and freshly milled black pepper
  • 1 small head escarole or curly endive
  • 30g butter
  • pinch of nutmeg

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Quarter or halve the potatoes depending on size. Bring to the boil in salted water and cook them until tender. Drain.
  2. Whisk the oil with the salt, vinegar and pepper. Cut the escarole into very fine strips and toss with the dressing.
  3. Crush the hot potatoes and stir in the butter. Season with salt and nutmeg. Fold in a portion of the escarole. Heap the potatoes in the middle of a large shallow serving platter, and arrange the rest of the endive in a circle around the potatoes. Serve at once.

For more information:

My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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Reviews & ratingsAverage global rating:(1)


43 Recipes to Use Up That Can of Crushed Tomatoes Lurking in Your Pantry

Detroit-style pizza is a thick and rectangular, distinctive in that it has the sauce on top of the cheese, has particularly crispy edges, and is sometimes twice baked. You'll make the pizza sauce with crushed tomatoes, oregano, basil, garlic, and a touch of sugar.


Crash Hot Potatoes

Crash Hot Potatoes are a lovely twist on the tired old baked potato! They're the perfect combination of crispy, flavorful, and simple.

whole new potatoes (or other small round potatoes)

Rosemary (or other herbs of choice), to taste

  1. Preheat the oven to 450 degrees.
  2. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  3. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
  4. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil.
  5. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan.
  6. Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.

Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon&hellipand while we&rsquore on the subject, have I ever shared with you that we almost named her &ldquoSydney&rdquo as a nod to her point of origin? In the end, I chickened out, though&mdashI thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I&rsquoll stop there. This is a family-friendly website.

Anyway, I just love Australia. I just tried this side dish last night&mdashit was sent to me by Trish, an Aussie friend/reader, a few weeks ago&mdashand I wound up absolutely loving it. Created by Australian food writer Jill Dupleix, it&rsquos called &ldquoCrash Hot Potatoes&rdquo and has soared to the top of my Favorite Side Dishes to Serve With Big Ol&rsquo Hunks of Beef.

They&rsquore so simple, it&rsquos terrifying. Well, not terrifying&hellipbut almost. They&rsquore a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking: Flavorful, Crispy Surface Area. I&rsquoll go into that principle more in a separate post, but just know I&rsquoll be pontificating about Flavorful, Crispy Surface Area soon. And I&rsquoll make you a believer.

For now, though, let&rsquos take a chill pill and make Crash Hot Potatoes! Thanks, Trish from Australia, for sharing it.

The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I&rsquom using Rosemary.

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they&rsquore fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.

Oh! And I&rsquod like to officially announce that as a result of my boys&rsquo repeated attempts to dig to China, I no longer have any spoons in my kitchen. You heard me. Send spoons ASAP, please. We have cereal to eat.

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don&rsquot be shy here.

When the potatoes are tender, place them on the cookie sheet&hellip

&hellipGiving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes&hellip

Then rotate the masher 90 degrees and finish flattening it. Of course, you don&rsquot want to absolutely smash it into the pan&mdashyou want it almost to resemble a cookie.

Repeat until all are flattened. And really, I don&rsquot know why you couldn&rsquot use the bottom of a glass for this step if you don&rsquot have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.

And if you could please use a pastry brush that looks as bad as, or worse than, this, that would be great. I&rsquoll sleep better tonight.

Look, I USE the stuff in my kitchen. I can&rsquot be bothered with making sure it&rsquos polished and perfect.

*Here endeth the rationalization.

Next, grab some Kosher salt. You can use regular salt, but I&rsquod really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.

Remember: potatoes need salt. Don&rsquot skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives&hellipor thyme&hellipor whatever herbs you have available. I had this in my garden&mdashthe same garden that&rsquos been pummeled by hail, wind, and rain for the past month. Let&rsquos observe a moment of silence for all gardens in Middle America.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.


Sauteed Shrimp, Potato And Escarole Salad

I found this delicious and astonishingly simple salad in The Essential Jacques Pepin (Houghton Mifflin Harcourt 2011). The dressing on the potatoes and the butter from the shrimp rub shoulders with the escarole, which gets along with both, then the tarragon makes the whole thing sing. I've increased the potatoes a bit, as they're so good. It is meant to be a room-temperature salad, but it's good warm, too.

Makes 4 first-course servings

16 ounces small Yukon Gold potatoes, washed

1 teaspoon finely chopped garlic (2 cloves)

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1 1/2 tablespoons sherry vinegar

1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

1 pound large shrimp (16 to 20), shelled and cut in halves or thirds crosswise

1 1/2 teaspoons chopped fresh tarragon

1 1/2 teaspoons chopped fresh parsley

1/2 head escarole (8 ounces), as white as possible inside, trimmed, cut into 1-inch pieces, washed, and dried (about 4 cups)

Place the potatoes in a saucepan with enough water to cover them by 1 inch, and bring to a boil over high heat. Reduce the heat to low and boil the potatoes gently for 25 to 35 minutes, until they are tender when pierced with the point of a sharp knife. Drain and cool slightly.

When the potatoes are lukewarm, peel them and cut them into 1-inch cubes. Put them in a bowl, add the garlic, mustard, 1/2 teaspoon each salt and pepper, vinegar and olive oil and toss well. Set the potatoes aside to cool to room temperature.

At serving time, heat the butter in a large skillet. When it is hot but not smoking, add the shrimp and 1/8 teaspoon each salt and pepper and saute the shrimp for 1 1/2 to 2 minutes. Stir in the tarragon and parsley.

Add the escarole to the potato salad and mix well. Divide the mixture among four salad plates, sprinkle the shrimp on top, and serve.


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Crushed potatoes with escarole recipe - Recipes

Soak the salt cod in cold water in a large bowl for 4 hours, changing the water 3 times, and then drain, discarding the water.

Place the salt cod, onion, leeks, potatoes, escarole, garlic, olive oil, wine, thyme and water in a large stockpot, bring to a boil, reduce heat and let it simmer gently for about 1 hour. The russet potatoes should just start to thicken the stew. Add the beans and season to taste. (Can be made a day in advance, refrigerated overnight.)

When ready to serve, heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Add 4 fish fillets at a time (without crowding, so they brown properly) and sear until golden on 1 side, then remove to a plate next to stove. Repeat for next 4 filets. Return fish to skillet, seared side up, add clams, cover and heat until clams are open.

Meanwhile, double-check the broth for seasoning, adding a sprinkle of salt or a squeeze of lemon juice if necessary (and you might want to add some of the liquid from the sauté pan to the soup pot).

To serve, ladle broth in 8 warm shallow bowls and place a cod filet and 4–5 clams in each with a sprinkle of parsley or chives, a drizzle of olive oil and a wedge of lemon. (You can also offer this buffet style and let guests serve themselves.) Serve with thick slices of toasted focaccia to soak up the broth.

Recipe by Steve Johnson, The Red Dory, Tiverton


Recipe Summary

  • 1 1/2 pounds sweet potatoes, peeled and coarsely grated
  • 1 medium yellow onion, grated
  • Salt
  • 2 1/2 tablespoons all-purpose flour
  • Freshly ground pepper
  • Freshly grated nutmeg
  • 1 tablespoon olive oil, plus more for brushing
  • 1 medium red onion, coarsely chopped
  • 2 garlic cloves, minced
  • 4 cups chopped escarole
  • 6 large eggs, beaten
  • 1 1/2 cups grated provolone cheese (6 ounces)
  • 1 cup milk
  • 1 1/2 tablespoons chopped oregano

Preheat the oven to 400°. In a colander set in the sink, combine the sweet potatoes, yellow onion and 3/4 teaspoon of salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and a pinch each of pepper and nutmeg toss well. Press the mixture into a generously oiled 10-inch pie plate, pushing it up the side and onto the rim to form a crust brush lightly with oil. Bake the crust for about 25 minutes, or until slightly crisp cover the rim with foil if it browns too quickly.

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the red onion and garlic and cook over moderate heat until softened but not browned, about 3 minutes. Add the escarole and cook, stirring occasionally, until wilted, about 3 minutes. Transfer the escarole to a colander set in the sink and press out as much liquid as possible let cool slightly.

In a medium bowl, beat the eggs with 1 cup of the provolone cheese and the milk and oregano. Add the wilted escarole and season with salt and pepper. Pour the mixture into the sweet potato crust and sprinkle the remaining cheese on top.

Reduce the oven temperature to 375°. Bake the torta for about 45 minutes, or until the center is set cover it loosely with foil if it browns too quickly. Let stand for 5 minutes before serving.


Three Italian Vegetable Dishes

I’ve been having fun making recipes from a new book this week: Michele Scicolone’s latest, The Italian Vegetable Cookbook. (Full disclosure: Michele’s a friend, and she gave me the copy.) It’s a handsome book, with lots of mouth-watering photographs of both familiar and novel dishes.

I had quite a time deciding what to try. Here are my first choices.

Sausage-Stuffed Zucchini Boats

I’d just bought some early zucchini at my Greenmarket, so I was drawn to this recipe. A small problem was that the recipe calls for carving out halved “medium” zucchini, leaving hulls ½-inch thick. My slender ridged ones – a Costata Romanesco type called Gadzooks – were barely more than an inch thick to begin with. I had to make the walls much thinner and worried that they might collapse in the oven.

I parboiled the hulls and let them drain while I made the stuffing. There’s almost no limit to the number of good things zucchini boats can be filled with. This recipe’s mixture seemed like a very tasty combination – and so it proved to be.

In olive oil I sautéed chopped onion, a crumbled Italian sweet sausage, the zucchini pulp, and a chopped tomato added a little broth and cooked until the liquid evaporated. Once the mixture had cooled, I stirred in breadcrumbs, grated parmigiano, parsley and beaten egg. Though I was making a careful half recipe’s worth (just two portions), it seemed like a lot of filling for my slender boats to accommodate. Happily, they accepted it all – heaped high.

A sprinkling of more parmigiano and into the oven they went for about 20 minutes. The boats didn’t collapse, the stuffing stayed where it had been put, the flavors blended very well, and we were happy with the balance between the savory stuffing and the tender little zucchini. They made an excellent first course for dinner.

Pasta with Spicy Escarole, Tomatoes, and Olives

Another day, another Greenmarket serendipity. I’d bought a big handsome head of escarole, and here was this handy pasta recipe.

It turned out to be an archetypical peasant dish from the south of Italy: totally simple, totally meatless, totally satisfying. You just warm sliced garlic and a pinch of crushed red pepper in olive oil add halved cherry tomatoes, chopped black olives, and chopped blanched escarole sauté everything briefly then stir in the cooked pasta, some grated pecorino Romano, and a drizzle of fresh olive oil. It sounds like nothing much, but – take my word for this – it’s delicious.

The escarole absorbed some of every single flavor from the other ingredients and made the whole dish surprisingly rich and tantalizing on the palate, given how humble a concoction it was.

I have to say I took a few small liberties with the recipe. It called for whole wheat fusilli, but I had a lot of ordinary penne rigati in my pantry, so I used that instead. After my garlic had been in the pan for a while, it started to darken too much, so I fished it out instead of leaving it in until the end. (No problem: it had left its mark on the dish, as had the crushed red pepper.) Also, we felt it needed a little salt (the recipe has none at all), and we would have liked a few more cherry tomatoes in the sauce mix, just because they were such tasty little morsels.

As we ate, we felt that countless generations of Italian contadini must have eaten countless bushels of pasta prepared very like this, and we were pleased to be continuing such a fine tradition.

Polenta Berry Cake

OK, blueberries and raspberries aren’t exactly vegetables, so why, you may ask, is this recipe in the book? Well, since berries aren’t animal or mineral, I guess they count as vegetable.

The sweet cake batter, made with only 1 cup of flour and ⅓ cup of cornmeal (there: some actual vegetable) is rich with butter and eggs. The eggs go in whole, which is easier than adding just the yolks and then having to beat the whites and fold them in separately. The finished batter was very thick – also very finger-licking good.

The batter gets spread in a buttered and floured break-away pan, the berries are strewn on top and sprinkled with a little more sugar, and the cake bakes for 45 minutes.

I served the cake to dinner guests, and it was a big hit. The cornmeal had given the crumb a slightly coarse consistency – pleasantly toothsome and not overly sweet. The berries provided just enough moisture and fruit sweetness in each mouthful, and the crunchy edges made a nice contrast for the palate. I foresee that this is going to become a favorite in our household, to be tried with a variety of different fruits as the season progresses.

So: Three dishes, three winners. That’s a good introduction to a new cookbook.


Tuscan White Bean Soup with Escarole and Potatoes

Are you a soup person? I am. I enjoy soup all year round. But when the wind is howling through the night, keeping me awake and wondering if our house will blow down, soup needs to be on the menu the next day.

For the record, our home survived, but the wind felled one of our trees. (It was dead anyway, so that turned out to be helpful.) But, still. I needed a bowl of comfort. I made Tuscan white bean soup with escarole and potatoes, and it's my new favorite.

I wanted a vegetarian soup, so I used vegetable stock and built flavor by sautéeing an onion and garlic in a bit of olive oil before adding my potato cubes. Okay, my potatoes are more like uneven, rather-large chunks. I'm no Edward Scissorhands. Or Julia Child. Or anyone with knife skills.

But none of that matters, because this soup is so delicious! I pulled a little from my Pasta e Fagioli and Minestrone with Fire-Roasted Tomatoes recipes, keeping the beans, onions, garlic and Romano rind (yes!), nixing the tomatoes and going with potatoes instead of pasta (a nice change that works really well here).

Then, there's the escarole, or scarola, in Italian. Escarole and white beans are fabulous together. I didn't even consider substituting kale.

Escarole comes in bunches and looks like dark lettuce. It's loaded with fiber, antioxidants and vitamins A and K. It's also loaded with dirt when you buy it, but don't worry. Here's what Mom taught me to do when I learned to make Escarole with Raisins and Pine Nuts.

Tip: To easily clean your escarole, fill your empty sink half-way with cold water. Cut off the root end of the escarole and place the bunch horizontally on your cutting board. Slice the escarole into three sections. Plunge the leaves into the water and swirl them around. The dirt will sink to the bottom. Place your escarole in a colander to drain and give it a rinse.

Done! It works like magic. I need to try that with leeks next time.

Anyway, I'm excited to share this recipe for Tuscan white bean soup with escarole and potatoes. To make a full meal of it, I eat a huge portion (it's healthy, right?) and enjoy it with bread on the side. But it also would be a great first course for a lovely Italian supper.


Gratin Dauphinoise

This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking. Sometimes I use grated cheese in this dish, but other times I don’t, depending on my mood.

It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it comes to a boil on top of the stove.

The gratin goes well with a salad of frisée or escarole dressed with a mustardy garlic dressing. One of the greatest treats of this dish are the leftovers, which can be enjoyed cool or at room temperature the next day.

Serves 6 to 8

1 3/4 pounds potatoes, preferably Yukon Gold
2 1/2 cups milk
2–3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream

Preheat the oven to 375 degrees.

Peel the potatoes and slice them 1/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices.

Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.

Pour the potato mixture into a 6-cup gratin dish, and pour the cream on top. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.