Crispy Potato-Pepper Cakes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 103
- Sodium
- 331
- Total: 39 min
- Prep: 15 min
- Cook: 24 min
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.