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1
Preheat oven to 350 degrees.
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2
In a saucepan, bring the cream to a boil and simmer until it is reduced by half.
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3
In a small skillet, saute the sausage meat for 4 minutes.
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4
Add the cream, the prosciutto and Cognac, stir, remove from heat and set aside.
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5
In a large bowl, combine the minced onion and the grated potato and season with the salt and pepper.
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6
Place the mixture in a clean dish towel and squeeze to remove moisture.
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7
The dryer the mix, the crisper the potato cake will be.
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8
Return the potato and onion to the bowl, add the celery root and stir to combine.
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9
Heat a 10-inch skillet over medium heat.
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10
Add 1 tablespoon of the oil.
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11
When the oil is hot, add half the potato mixture.
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12
Spoon the sausage mixture over the potato and spread it in a layer, leaving a 2-inch border of potato around the filling.
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13
Add the rest of the potato mixture over the top and using a spatula, press the potato cake into a round shape.
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14
Continue cooking over medium heat for 4 minutes.
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15
Place skillet in the oven for 5 to 7 minutes, then remove, loosen cake with a spatula and turn it onto a platter.
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16
Add remaining oil to the skillet, slide overturned cake back into the pan and place it on the stove over medium heat for five minutes to brown second side.
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17
Invert on serving platter and serve immediately.
