Recipe courtesy of Tyler Florence
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
Total:
45 min
Active:
45 min
Yield:
6 servings
Level:
Easy

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.

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