INGREDIENTS
1 Jar of organic marinara sauce
1 ounce of mushrooms
16 ounces of 96% lean ground chicken
7.25 ounces of yellow onion
2 ounces of green onions
1 Slice of uncured applewood smoked bacon thick cut
49 ounces of sweet potato
2 ounces of uncured pepperoni
3 ounces of shredded mozzarella
2 ounces of shredded cheddar jack
SPICES
Italian seasoning
Garlic salt
Black pepper
Cayenne pepper (optional)
-All seasonings to taste
MEAT SAUCE & POTATOES
Preheat your sauce pan then add in your one strip of bacon sliced into small squares. Cook the bacon on medium heat for 5 minutes then add in the ground chicken. Once the chicken is 95% cooked add in the mushrooms and onions. Season the mixture to taste and then cook and stir for 10 minutes. Add in the sauce and stir regularly as you bring it to a simmer. Turn off the heat and set the meat sauce aside and then prepare the potatoes. It will be easier to layer the dish when the sauce is allowed to cool. Use mandolin to slice the potatoes into medallions once you’ve peeled them. Boil the potatoes for 10 to 15 minutes. Let them get soft but not too soft. Once the potatoes and the sauce are done I recommend layering as follows:
Potato
1/2 oz Cheddar jack
Sauce
Potatoes
1 oz Mozzarella
1 oz Pepperoni
Potatoes
1/2 oz Cheddar jack
Sauce
Potatoes
1 oz Mozzarella
1 oz Pepperoni
Potatoes
1/2 oz Cheddar jack
Sauce
1 oz Mozzarella
1/2 oz Cheddar jack
Bake covered at 425º for 60 minutes or until the potatoes are really soft.
