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

Ingredients:

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

Method:

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. 

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