Bell Pepper Hash Browns

• 3 small Russet or Yukon Gold potatoes
• 1/4 red or green bell pepper
• shallot
• three large cloves garlic
• fresh thyme
• egg
• salt
• pepper
• olive oil
• paprika
• veg oil

1. Peel and shred the potatoes.
2. Salt with about five generous pinches of salt and mix to leech out water. Let sit.
3. Finely slice shallot and mince garlic.
4. Finely chop bell peppers. I used about 1/8 of the red and 1/8 of the green, just for color.
5. Sautee the chopped veggies in olive oil, starting with the shallot. Let brown a little, then add the garlic and bell peppers. Let cook just to aldente, a couple of minutes.
6. With your hands, squeeze out the water from the potato. Add the sauteed veggies, salt and pepper to taste, and about four small sprigs of fresh thyme (comes out to about two generous pinches).
7. Beat egg and add to mixture. Mix well.
8. Let sit for about 10 minutes.
9. Heat up vegetable oil in a small skillet.
10. Make the mix into small patties about the size of your palm and fry.
11. When done, set it on a paper towel to drain some oil.
12. Dash some paprika to taste.

potatoes, red, shallot, three, thyme, egg, salt, pepper, olive oil, paprika, oil

Taken from www.epicurious.com/recipes/member/views/bell-pepper-hash-browns-50017521 (may not work)