Crispy Potato-Pepper Cakes
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 200 degrees F
2
In a large bowl, mix potatoes and bell pepper
3
In a small bowl, beat eggs with cheese and herbs de Provence
4
Add to potato mixture and mix thoroughly
5
Season, to taste, with salt and pepper
6
In a large skillet, heat olive oil over medium-high
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
Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden
9
Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven
10
Repeat with the remaining potato mixture
11
Serve topped with spoonful of sour cream and sprinkled with basil shreds