CRISPY POTATO-PEPPER CAKES
Steps:
- Preheat oven to 200 degrees F.
- 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 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. 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.
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[email protected]These cakes were a complete disaster. They fell apart when I tried to flip them and they were completely bland.
Zusiphe Sikhuza
[email protected]These cakes were a bit too dry for my taste. I think I'll add a little more milk or butter next time.
sohag amin
[email protected]I found these cakes to be a bit bland. I think they could use a little more seasoning.
Raf Tek
[email protected]These cakes are a great way to use up leftover mashed potatoes. They're also a great way to get your kids to eat their vegetables.
benito servin
[email protected]I made these cakes for a brunch party and they were a huge hit. Everyone loved them!
Nick Specht
[email protected]These cakes are the perfect combination of crispy and fluffy. I love the addition of bell pepper and onion.
Teke Sakura
[email protected]Easy to make and absolutely delicious. I will definitely be making these again.
Seerculio kayn
[email protected]Crispy on the outside, fluffy on the inside, and packed with flavor. These potato pepper cakes are a must-try!
Rocky Vai
[email protected]These cakes were a waste of time and ingredients. They were bland, dry, and fell apart when I tried to flip them. I would not recommend this recipe.
Dj Aza
[email protected]I had high hopes for these cakes, but they were a bit disappointing. They were more like mashed potato patties than crispy cakes. I think I might try a different recipe next time.
Dylan C
[email protected]These cakes were a bit bland for my taste. I think they could use a little more seasoning. I added some garlic powder, onion powder, and paprika, and they were much better.
Diane Cruz
[email protected]I followed the recipe exactly and my cakes turned out a little dry. I think I might add a little more milk or butter next time. Otherwise, they were still tasty and I would definitely make them again.
Sylviah Getonto
[email protected]These potato pepper cakes are a great way to use up leftover mashed potatoes. I added some chopped ham and cheese to mine, and they were a hit with my family. I'll definitely be making these again.
Joey Sams
[email protected]I've made these cakes several times now and they're always a crowd-pleaser. I love that they're a healthier alternative to traditional potato pancakes, and they're just as delicious. I usually serve them with a side of roasted vegetables or a simple
Abdullah Zafar
[email protected]These cakes were easy to make and turned out perfectly. I used all russet potatoes and they were still crispy on the outside and fluffy on the inside. I served them with sour cream and apple sauce and they were a hit!
Meero Ahmad
[email protected]I made these cakes for breakfast and they were delicious! I used a mix of russet and sweet potatoes, and added some chopped onion and red bell pepper for extra flavor. They were crispy on the outside and fluffy on the inside, and the perfect way to s
Instalive tv
[email protected]These potato pepper cakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious blend of flavors. I highly recommend this recipe.