Crispy Breakfast Potato Cake with Piperade
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 485
- Total: 45 min
- Active: 45 min
Ingredients
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
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.