Crispy Breakfast Potato Cake with Piperade

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 servings
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3 medium russet potatoes, scrubbed

6 sprigs parsley

2 sprigs oregano

2 Roma tomatoes 

1 large shallot 

1/2 green bell pepper 

1/2 red bell pepper 

1/2 yellow bell pepper 

3 cloves garlic 

1/4 cup extra-virgin olive oil 

3/4 teaspoon smoked paprika 

Kosher salt and cracked black pepper 

1/2 yellow onion

4 tablespoons unsalted butter, melted

Whole parsley leaves, for garnish


  1. Preheat the oven to 350 degrees F. Place the potatoes on a rack in the oven and set a timer for 30 minutes.
  2. Pick the parsley and oregano leaves and roughly chop; set aside.
  3. Gather all the peppers, the shallot and tomatoes and julienne thinly. Thinly slice the garlic and place with the pepper mixture.
  4. Pour the oil into a saute pan and place on medium heat. Add the pepper mixture, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Saute for 3 to 4 minutes, then reduce the heat to low and cook for 3 more minutes. Set the piperade aside.
  5. Small dice the onion and place in a medium bowl.
  6. The potatoes should be ready. Holding them in a towel, you can easily peel them with a knife. Shred the hot potatoes on a box grater and mix with the onion.
  7. Add half of the melted butter to a 12-inch skillet on low heat. Press the potato mixture into the skillet and sprinkle with 3/4 teaspoon salt; let cook until crisp underneath, 6 to 7 minutes. Flip and repeat with the remaining melted butter and another 3/4 teaspoon salt.
  8. Dump the potato cake onto a cutting board and cut into sixths.
  9. Gently fold the chopped parsley and oregano into the piperade.
  10. To serve, place a portion of the potato cake on a plate and top with piperade. Garnish with a few whole parsley leaves.

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