Shelly's Recipe

*CRISPY POTATO WEDGES*

Category: Potatoes

1 (1 lb, 4 oz) pkg shredded hash brown potatoes
1 red bell pepper, diced
3 eggs
1 cup shredded Parmesan
1 tbsp herbs de Provence
Salt and pepper
3 tbsp olive oil
2 cups sour cream, for garnish
1 cup finely shredded fresh basil, for garnish

Preheat oven to 200. 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 inch 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. Serves 8