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Double Potato Panini Pizza

Ingredients

  • Roasted garlic mashed potatoes
  • Steamed baby Brussels sprouts
  • 16- ounce bag frozen hash brown potatoes defrosted

ROASTED GARLIC MASHED POTATOES

  • 3 pounds Yukon Gold potatoes
  • 2 cups water
  • 1 cup peeled garlic cloves or fewer, to taste
  • 1 pound bag frozen corn optional, fire roasted preferred

ROASTED GARLIC MASHED POTATOES

QUICK BALSALMIC DIJON GLAZED BRUSSELS SPROUTS

  • 1 – 16 ounce bag of frozen Brussels Sprouts
  • 2 Tablespoons of your favorite balsamic vinegar a good quality, reduce one with 4% acidity preferred
  • 2 Tablespoon of your favorite stone ground mustard I use Westbrae salt-free

Instructions

  • When it’s ready, pour the bag of hash browns evenly and carefully over the press. Cook for 30 minutes or until crisp and remove from the press. Carefully spread the mashed potatoes over the crust. Press the Brussels sprouts in the mashed potatoes. Drizzle with your favorite reduced balsamic vinegar.

ROASTED GARLIC MASHED POTATOES

  • Roast the garlic by placing the peeled cloves in an air fryer at 370 degrees F for ten minutes (or longer if you like them more well-done). Combine water and potatoes in an Instant Pot pressure cooker. Cook on high pressure for 10 minutes. Let come down to pressure naturally. Mash by hand with a potato masher in the potato water. Add the roasted garlic cloves and mash again. Stir in frozen corn if desired.

QUICK BALSALMIC DIJON GLAZED BRUSSELS SPROUTS

  • Cook the Brussels Sprouts (steam, boil, microwave) according to your preferred method. I simply microwave them in my Pampered Chef microwave steamer with a bit of water for 6 minutes. Drain the water and place in an air fryer for 15-20 minutes at 370-400 degrees. Pour the mustard and vinegar over the top, mix well and enjoy.

ASSEMBLY:

  • To assemble the Panini Pizza, spread the roasted garlic mashed potatoes over the cooked hash brown Panini and top with the balsamic Dijon glazed Brussels sprouts and/or your favorite toppings like bell peppers, sun dried tomatoes, olives, artichokes hearts, etc.

Notes

My personal favorite reduced balsamic vinegar to use for this recipe is Hickory Smoked. Many of the vinegar companies carry that flavor online. I love the California Balsamic brand available at: www.CaliforniaBalsamic.com. You get 2 free small samples with your purchase using the code CHEF AJ. If you don’t like mustard simply using 2 Tablespoons of a good quality reduced balsamic vinegar in the flavor of your choice makes a wonder glaze.
When you roast garlic, it becomes very mellow and is a great addition to almost any dish. You may find that you don’t need any additional seasonings. If you have an air fryer, you can roast the cloves in minutes.
Try this with your favorite gravy.