Directions

1. Preheat oven 250 degrees.
2. In large bowl stir together the shredded potatoes, Bella Sun Luci Sun Dried Julienne Cut Tomatoes with Italian Herbs, parmesan cheese, green onion, one tablespoon flour, salt and pepper.
3. Stir in beaten eggs until combined. Add additional tablespoon of flour if mixture is too wet.
4. Heat one tablespoon of Bella Sun Luci California Estate Extra Virgin Olive Oil in a 12-inch nonstick skillet over medium heat.
5. Drop 2 tablespoons potato mixture into skillet and flatten slightly. You will be making 6-8 mini pancakes at a time.
6. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once.
7. Cook remaining pancakes, adding additional oil to skillet if needed.
8. Drain pancakes on paper towel then transfer to a large baking sheet.
9. Optional to season potato pancakes on both sides with salt.
10. Keep warm in preheated 250 degree oven until ready to serve.  

Goat Cheese Sun Dried Tomato Topping Instructions:

1. In a medium size bowl, mix goat cheese, cream cheese, lemon juice, salt and pepper until smooth.
2. Next, fold in Bella Sun Luci Premium California Sun Dried Tomatoes with Greek Oregano, parsley, and lemon zest until combined.
3. Refrigerate until ready to serve.

Serving Instructions:

1. Using a large platter, arrange the potato pancakes in a single layer.
2. Top each potato pancake with one teaspoon of Goat Cheese Sun Dried Tomato topping.
3. Serve remaining topping on the side.
4. Garnish each potato pancake with a few slivers of basil.
5. Serve immediately as an appetizer or side dish.