Svetlana’s Recipes

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

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
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