Sicilian Potato and Egg Cake

I was about to make a Rachel Ray Potato Cake when I remembered, I had torn out from a Food Network Magazine, a recipe for a potato cake that looked more interesting.  Rachel's used sliced potatoes like a crust and the Food Network recipe used mashed potato.  I will always vote for mashed over sliced.

This is the epitome of comfort food.   The mashed potatoes are creamy, the cheese adds zest and roasted red peppers were just right.  I am proud, I took only one generous slice.  Hubby ate the rest of the nine inch cake.

My guess is children would like this even with the red peppers.  Next time, I would like to add caramelized onions to the cheese mixture.  I used smoked Mozzarella because I had it, in the house.  I had gotten it for my grandkids but they left a good share of the package behind.  It worked perfectly.

Sicilian Potato and Egg Cake  Adapted from Food Network magazine - November 2014

 Sicilian Potato and Egg Cake


2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces

1 tablespoons unsalted butter, at room temperature

3 tablespoons Panko crumbs, divided

1 cup grated parmesan cheese (2 ounces)
3 large eggs, lightly beaten
4 ounces thinly sliced provolone cheese
3/4 cup chopped jarred roasted red peppers, drained and patted dry
1 tablespoons chopped parsley
spray olive oil


Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. 

Put up water in a large saucepan. Put the potatoes into the water.  Cook for about 10 - 15 minutes until potatoes are soft enough to mash.....not mushy.

Meanwhile, generously spray an 8-inch-round cake pan; sprinkle in 2 tablespoons Panko crumbs and shake to coat, then tap out the excess.

Add 2 tablespoons butter and the parmesan to the potatoes.

Remove and place in a bowl and mash.

 Gradually mash in the beaten eggs. 

Spread half of the mixture in the prepared pan; top with the cheese, peppers and parsley. 

Top with the remaining potato mixture and smooth evenly. 

Sprinkle  1 tablespoon breadcrumbs. Spray top of potato cake.

Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold.

Let rest 5 minutes before slicing. 

Linked to:  See Ya at the Gumbo                  Treasure Box Tuesda              Fat Tuesday       Hearth and Soul Hop       Real Food Recipe Round Up       Tuesday’s Table  
Simple Supper     See Ya at the Gumbo        Fat Tuesday        


  1. Mashed potatoes are hard to pass and creamy. I've never seen a dish like this before. Looks very filling and comforting. Thank you for sharing!

  2. Your Sicilian Potato cake sounds lovely, Chaya. What wonderful comfort food. Thank you for being a part of the Hearth and Soul hop.

  3. Deliicous potato and egg cake, thanks for sharing with Hearth and soul blog hop, pinning.


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