Instructions: Place the potatoes in a steamer basket in a large pan over boiling water.

Cover the pan and steam until the potatoes are just tender when pierced, 20-30 minutes, depending on size.

Let the potatoes cool; then chop them coarsely. Transfer to a large bowl and set aside.

Preheat the oven to 400 degrees. Coat a 9 inch round cake pan with nonstick cooking spray; then line the bottom with parchment paper cut to fit.

Coat the parchment lightly with nonstick cooking spray as well.

Place a large nonstick skillet over medium-high heat. Add the onion, pepper and garlic and cook, stirring occasionally, until the vegetables are tender and wilted, about 10 minutes.

Add the walnuts along with 1 tablespoon fresh thyme, and cook 1 minute longer.

Add pepper mixture to the bowl with the potatoes and stir to combine. Season with salt and pepper, to taste. Add the egg and stir briskly with a fork until evenly mixed.

Press the potato mixture evenly into the prepared pan. Bake until the potato cake is dry on top and firm to the touch, 30-35 minutes.

Remove from the oven and cool 10 minutes.

Slide a table knife around the edge of the pan; then shake the pan to loosen the cake. Invert onto a serving plate. Lift off the pan, and peel away the parchment paper.

Meanwhile, prepare the sauteed bell peppers (recipe follows) and the yogurt sauce, if desired.

To prepare the sauce, stir together the yogurt with 1/2 tablespoon fresh thyme. To serve, cut the potato cake into wedges and top each serving with sauteed bell peppers and yogurt sauce, if desired. Serve warm or at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.