↞ recipe box start page
Category: Potatoes
Prep Time: Cook Time: Total Time:
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
view more member recipes
*CRISPY POTATO WEDGES*
Category: Potatoes
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*crispy Potato Wedges*
by sgre52160
4 medium russet potatoes, cut into wedges 1 tbsp vegetable oil 1/4 tsp pepper 1/8 tsp salt 2 cloves garlic, minced Place potatoes in a bowl; add cold water to cover. Let stand for 15 minutes.
by sgre52160
4 medium russet potatoes, cut into wedges 1 tbsp vegetable oil 1/4 tsp pepper 1/8 tsp salt 2 cloves garlic, minced Place potatoes in a bowl; add cold water to cover. Let stand for 15 minutes.
Crispy Potato Wedges
by sgre52160
4 medium potatoes 1/4 cup cornflake crumbs 2 tbsp grated Parmesan cheese 1 tsp dried parsley flakes 1/2 tsp salt 1/8 tsp pepper 1/4 cup butter, melted Preheat oven to 400. Cut cleaned potatoe
by sgre52160
4 medium potatoes 1/4 cup cornflake crumbs 2 tbsp grated Parmesan cheese 1 tsp dried parsley flakes 1/2 tsp salt 1/8 tsp pepper 1/4 cup butter, melted Preheat oven to 400. Cut cleaned potatoe
Potato Wedges
by kathiecooks
6-8 slices of apple-wood smoked bacon, or your favorite brand. Diced ham can also be substituted for bacon. 1 large vidalia onion-diced small 1 glove of garlic minced 4 cups frozen or fresh gr
by kathiecooks
6-8 slices of apple-wood smoked bacon, or your favorite brand. Diced ham can also be substituted for bacon. 1 large vidalia onion-diced small 1 glove of garlic minced 4 cups frozen or fresh gr
view more member recipes
related CDKitchen recipes
KFC Potato Wedges
Crispy Potato Patties
Buffalo Potato Wedges
Garlic Roasted Potato Wedges
Tuscan Fried Potatoes
Rosemary Roasted Sweet Potato Wedges
Seasoned Potato Wedges
Oven-Crisp Baked Potato Wedges
Crispy Parmesan Baked Potato Wedges
Crispy Cornflake Baked Potato Wedges
Recipe Quick Jump