Crispy Potato-Pepper Cakes

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  • Level: Easy
  • Total: 39 min
  • Prep: 15 min
  • Cook: 24 min
  • Yield: 8 servings
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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


  1. Preheat oven to 200 degrees F.
  2. 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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