Patatas Bravas Hash Brown Crust Pizza | Idaho Potato Commission

Ingredients

• 3 pounds Idaho® Norkotah or Russet Burbank Potatoes (about 6 medium), peeled
• 2 tablespoons canola oil
• 1 tablespoon kosher salt
• ½ cup shredded manchego cheese
• 1 – 12-ounce jar roasted red peppers, drained (2 whole peppers)
• 3 cloves garlic, unpeeled
• ½ cup sliced almonds
• 1 large tomato, cored, seeded and cut into wedges
• 1 tablespoon sherry vinegar
• 1 slice firm, white bread (like a country-style loaf), about 1˝ thick, cubed (roughly 2 cups)*
• 2 teaspoons smoked Spanish paprika
• ¼ teaspoon red pepper flakes
• 2 tablespoons flat-leaf parsley, chopped
• ⅓ cup fruity Spanish olive oil (I used Arbequina olive oil)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups shredded manchego cheese
• 6 ounces jamón serrano (sub prosciutto if you can’t find jamón serrano), torn into small pieces
• 1 bunch scallions, trimmed