Sicilian Potato-and-Egg Cake

• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• 5 tablespoons unsalted butter, at room temperature, plus more for the pan
• 3 tablespoons breadcrumbs
• 1 cup grated parmesan or pecorino romano cheese (2 ounces)
• Kosher salt and freshly ground pepper
• 4 large eggs, lightly beaten
• 4 ounces thinly sliced provolone cheese
• 1/2 cup chopped jarred roasted red peppers, drained and patted dry
• 3 tablespoons chopped fresh parsley
• 1 5 -ounce package mixed greens (about 8 cups)
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon

1. Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent.
2. Microwave until very tender, 10 to 13 minutes.
3. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
4. Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash.
5. Gradually mash in the beaten eggs.
6. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border.
7. Top with the remaining potato mixture and smooth evenly.
8. Sprinkle with the remaining 1 tablespoon breadcrumbs.
9. Dot with the remaining 1 tablespoon butter.
10. Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes.
11. Run a knife around the edge to loosen, then unmold.
12. Let rest 5 minutes before slicing.
13. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper.
14. Serve with the potato cake.
15. Photograph by Charles Masters

gold potatoes, unsalted butter, breadcrumbs, parmesan, kosher salt, eggs, provolone cheese, red peppers, parsley, mixed greens, extravirgin olive oil, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sicilian-potato-and-egg-cake.html (may not work)