Crispy Potato Pepper Cakes Recipes

CRISPY POTATO CAKES WITH FARMER CHEESE, SCALLION, BLACK PEPPER AND KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
• Reduce the oven to 250 degrees F.
• Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
• Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
• Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
• Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.

CRISPY POTATO CAKE

Steps:

• In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

CRISPY BREAKFAST POTATO CAKE WITH PIPERADE

Steps:

• 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.