Recipe courtesy of Dave Mechlowicz for Food Network Kitchen

Potato Peel Breakfast Nachos

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let’s use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let’s use the peels of potatoes. Don’t worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don’t forget all those leftover herbs that you bought for a particular recipe and don’t know how to use up. Let’s Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.



  1. 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.
  2. Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl. 
  3. 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.
  4. Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.  
  5. 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. 
  6. 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.   
  7. 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.