Crispy Potato-Pepper Cakes (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 8 |
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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:
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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