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Crispy Breakfast Potato Cake with Piperade
Total:
45 min
Active:
45 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Place the potatoes on a rack in the oven and set a timer for 30 minutes.

Pick the parsley and oregano leaves and roughly chop; set aside.

Gather all the peppers, the shallot and tomatoes and julienne thinly. Thinly slice the garlic and place with the pepper mixture.

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.

Small dice the onion and place in a medium bowl.

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.

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.

Dump the potato cake onto a cutting board and cut into sixths.

Gently fold the chopped parsley and oregano into the piperade.

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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