Crispy Potato-Pepper Cakes

Total Time:
39 min
Prep:
15 min
Cook:
24 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 (1-pound, 4-ounce) package shredded hash brown potatoes
  • 1 red bell pepper, diced
  • 3 eggs
  • 1 cup shredded Parmesan
  • 1 tablespoon herbs de Provence
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 cups sour cream, for garnish
  • 1 cup finely shredded fresh basil, for garnish
Directions

Preheat oven to 200 degrees F.

In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence. Add to potato mixture and mix thoroughly. Season, to taste, with salt and pepper. In a large skillet, heat olive oil over medium-high. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter; cook no more than 4 cakes at a time. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven. Repeat with the remaining potato mixture. Serve topped with spoonful of sour cream and sprinkled with basil shreds.


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