- 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.