Kitchen Gratitude

What a year it’s been in KilKenney Kitchen! I’ve had so much fun creating and sharing recipes with you week by week. I’m grateful every day for your interest, feedback and ideas.

I was thrilled and amazed to hear that the Potato Gratin recipe I posted last week was being enjoyed on holiday tables from the Twin Cities to Seattle to Sydney, Australia!

Like most new ventures, the year included many highlights – recipes you loved and made often and a few lowlights – recipes that didn’t tempt you. Both provided lessons and guidance for me as I begin a new year in the Kitchen.

Conveniently, the recipe you viewed most often last year, the fabulous Sausage and Spinach Torta Rustica, is a perfect breakfast for New Year’s Day. Easy and delicious, it’s a favorite at our house too.

I’m looking forward to the upcoming year in KilKenney Kitchen and hope you are too. I will continue to create new, easy, delicious and gluten free recipes each week. In addition to the recipes, I’m excited to add a few new features:

Sunday Suppers – I’ll share recipes designed to bring family and friends to the table

Kitchen Quandary – I’ll test, compare & recommend a variety of everyday foods & products

Minnesota Makers – I’ll highlight fantastic MN food finds available near & far

With all of these, I invite your thoughts, ideas and questions. Do you have a favorite Sunday supper dish you’d like me to create a recipe for? A product or food you’d like me to test or compare? A favorite MN food, restaurant, farmer, producer or creator you’d like to know more about? Please share. I can’t wait to get started.

I wish you and yours a happy, healthy and safe New Year’s holiday.

Sausage and Spinach Torta Rustica

A delicious brunch recipe that is easy to adapt to your family's favorite ingredients. The perfect make-ahead dish. Adapted from my friend Joan's fabulous recipe and originally from Epicurious.

Servings

Prep Time 20

Cook Time 1

Total Time 1 20

Ingredients

1 10 oz box frozen spinach Thawed
1 pound Italian sausage pork or chicken
2 cups colby jack cheese shredded or cheese of your choice
1/2 cup roasted red pepper strips (optional)
6 large eggs
1 cup half & half
1 cup milk I use skim but any milk will work
1 tsp kosher salt
1/2 tsp black pepper ground
1 20 oz bag hash brown potatoes refrigerated

Instructions

Preheat oven to 350 degrees
Heat the oil in a large saucepan
Add the sausage to the pan - remove bulk sausage from the casings if using sausage links
Cook the sausage, using a wooden spoon to break into small pieces, until it is cooked through and no longer pink
Place the thawed spinach on a clean dish towel
Twist the dish towel to drain as much water as possible from the spinach
Spread the shredded potatoes in a 9x13 pan -I prefer a glass pan like Pyrex, but a metal pan will work too
Add the sausage, spinach and 1 cup of the cheese to the pan and gently mix together
Add the roasted red peppers to the pan (if using). See the recipe for roasted red peppers on the blog if you want to make your own.
Crack the eggs into a bowl or large measuring cup
Add the half & half, milk, salt and pepper to the eggs and beat with a fork until well blended
Pour the egg & milk mixture into the baking dish, mix the ingredients together with a fork and spread the remaining cheese on top
Bake the torta until golden and puffy, about 60 minutes.
Remove from oven and let rest for 15 minutes before serving.
To make the torta ahead, let it cool completely, cover and refrigerate. To reheat, cover with foil and warm in a 325 degree oven for 30-45 minutes.

Notes

For my gluten intolerant readers, be sure to check that the sausage you are using is gluten free.

Course: Breakfast

Sausage and Spinach Torta Rustica

Ingredients

Instructions

Notes

Join the Conversation

Cauliflower Gratin

Bone Broth

Grand Granola

Happy Hummus

Chicken Enchiladas

KilKenney Cook-up – with me!

Instant Pot Carnitas

Lemon Roasted Salmon

Vietnamese Pork Burgers with Splendid Sauce

Roasted Butternut Squash Soup with Ginger

Sausage and Spinach Torta Rustica

Ingredients

Instructions

Notes

Other Recipes You May Enjoy

Join the Conversation