Potato Artichoke “Feta Is Betta” Cakes

• 1 bag (30 Oz. Bag) Shredded Hash Brown Potatoes
• 1 can (14 Oz. Can) Artichoke Hearts Drained And Diced
• 1/2 cups Chopped Leeks
• 1/2 cups Parmesan Cheese
• 6 ounces, weight Crumbled Feta Cheese
• 1 whole Egg
• 2 teaspoons Oregano
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1-1/2 cup Bread Crumbs Or Panko Crumbs
• 1/3 cups Olive Oil, Optional, If You Are Frying Instead Of Baking

1. Preheat oven to 325 degrees F.
2. In a large bowl add potatoes, artichokes, and leeks and mix together with a spoon.
3. In a separate bowl, mix parmesan cheese, feta cheese, egg and seasonings. Add to the potato mixture. Add bread crumbs and mix well. Scoop out the mixture and make roughly 6" diameter pancakes. Place on a greased cookie sheet.
4. Bake until golden brown, about 15 minutes.
5. Or if desired, you can fry these in a skillet in 1/3 cup of olive oil, 6 minutes each side on medium to high heat.

brown potatoes, leeks, parmesan cheese, feta cheese, egg, oregano, salt, ground black pepper, bread crumbs, olive oil

Taken from tastykitchen.com/recipes/sidedishes/potato-artichoke-e2809cfeta-is-bettae2809d-cakes/ (may not work)