Crispy Potato-Pepper Cakes

Name: Crispy Potato-Pepper Cakes
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 8
Cuisine: Global
Ingredients: 24 grams finely shredded fresh basil, for garnish; 24 grams finely shredded fresh basil, for garnish; 3 eggs; 454 grams 4-ounce) package shredded hash brown potatoes; 1 Tbsp herbs de Provence; 3 Tbsps olive oil; 100 grams shredded Parmesan; 1 red bell pepper, diced; 8 servings Salt and pepper; 460 milliliters sour cream, for garnish

The recipe Crispy Potato-Pepper Cakes can be made in about 39 minutes. This gluten free recipe serves 8. One portion of this dish contains about 9g of protein, 22g of fat, and If you have herbs de provence, cream, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 200 degrees F.

Equipment you will use

Oven

In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence.

Ingredients you will need

Herbes De Provence

Bell Pepper

Potato

Cheese

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Equipment you will use

Frying Pan

Spatula

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.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Paper Towels

Oven

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

Ingredients you will need

Sour Cream

Basil

Equipment

Ingredients

Servings:

24grams

finely shredded fresh basil, for garnish 24grams

finely shredded fresh basil, for garnish 3

eggs 454grams

4-ounce) package shredded hash brown potatoes 1Tbsp

herbs de Provence 3Tbsps

olive oil 100grams

shredded Parmesan 1

red bell pepper, diced 8servings

Salt and pepper 460milliliters

sour cream, for garnish

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.