Crispy Potato-Pepper Cakes

1. 1

   Preheat oven to 200 degrees F.

2. 2

   In a large bowl, mix potatoes and bell pepper.

3. 3

   In a small bowl, beat eggs with cheese and herbs de Provence.

4. 4

   Add to potato mixture and mix thoroughly.

5. 5

   Season, to taste, with salt and pepper.

6. 6

   In a large skillet, heat olive oil over medium-high.

7. 7

   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.

8. 8

   Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden.

9. 9

   Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven.

10. 10

    Repeat with the remaining potato mixture.

11. 11

    Serve topped with spoonful of sour cream and sprinkled with basil shreds.

* Per serving · 4 servings · Values may vary.

No additional tips available.