How to make it

  • Place potatoes in a steamer basket in a large pan over boiling water.
  • Cover pan and steam until potatoes are just tender when pierced about 30 minutes.
  • Let potatoes cool then chop them coarsely and transfer to a large bowl and set aside.
  • Preheat oven to 400 then coat a round cake pan with nonstick cooking spray.
  • Line bottom with parchment paper cut to fit then coat paper lightly with spray as well.
  • Place a large nonstick skillet over medium high heat.
  • Add onion, pepper and garlic then cook stirring occasionally about 10 minutes.
  • Add walnuts along with 1 tablespoon fresh thyme and cook 1 minute longer.
  • Add pepper mixture to bowl with potatoes and stir to combine then season with salt and pepper.
  • Add egg and stir briskly with a fork until evenly mixed.
  • Press potato mixture evenly into prepared pan then bake 35 minutes.
  • Remove from oven and cool 10 minutes.
  • Slide a table knife around the edge of the pan then shake pan to loosen the cake.
  • Invert onto a serving plate then lift off the pan and peel away the parchment paper.
  • Stir caraway seeds in large nonstick skillet over medium heat until fragrant about 1 minute.
  • Stir in oil and crushed red pepper.
  • Add peppers and garlic then cover and cook over low heat 10 minutes stirring occasionally.
  • Uncover and sauté stirring frequently until peppers are tender about 20 minutes.
  • Stir in the vinegar then season with salt and serve.
  • To make sauce combine yogurt with 1/2 tablespoon thyme.
  • To serve cut potato cake into wedges and top each serving with sautéed bell peppers and sauce.
  • Serve warm or at room temperature.

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