Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.