Crispy Potato-Pepper Cakes
- 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
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.
Recipe courtesy of Sandra Lee