Potato Peel Breakfast Nachos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 413
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 65
- Sodium
- 297
- Total: 1 hr
- Active: 30 min
Ingredients
1/2 cup mayonnaise
1 lemon, zested and juiced
1 clove garlic, grated
1/2 bunch chives, chopped (about 1 ounce)
1/2 bunch cilantro leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 bunch flat-leaf parsley leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 teaspoon white wine vinegar
1 lime, juiced
1 teaspoon smoked paprika
1 cup plus 1 tablespoon vegetable oil, plus more for frying
Peels from 5 medium russet or Idaho potatoes (about 2 cups) (about 4 ounces), chilled in water (see Cook’s Note)
Kosher salt
1 large egg
1 pickled jalapeño or serrano chile, sliced
1/4 cup grated Cotija (about 1 ounce)
Directions
- Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
- Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
- Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
- Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
- Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
- Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
- To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird’s nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook’s Note). Top with the pickled jalapeños, fried egg and Cotija.
Cook’s Note
The potato peels can be placed in a bowl of water and refrigerated for up to 5 days. Serve the remaining lemon mayo and herb sauce with another breakfast treat like a sandwich or omelet. They can also be refrigerated in airtight containers for up to 2 days.