Crispy Potato-Pepper Cakes Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
349
FAT
88%
CHOL
67%
SOD
32%

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Ingredients for 8 servings

3 tablespoons olive oil

2 cups sour cream, for garnish

1 red bell pepper, diced

Salt and pepper

1 cup finely shredded fresh basil, for garnish

1 (1-pound, 4-ounce) package shredded hash brown potatoes

3 eggs

1 cup shredded Parmesan

1 tablespoon herbs de Provence

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