Portobello-Potato Pancake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 (26-ounce) bag frozen shredded hash brown potatoes, thawed |
1 small onion, thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
olive oil-flavored vegetable cooking spray |
2 teaspoons olive oil, divided |
6 ounces fresh portobello mushrooms, thinly sliced |
1 (14-ounce) can artichoke hearts, drained and chopped |
1/2 cup (2 ounces) freshly grated asiago cheese, divided |
2 tablespoons coarsely chopped walnuts |
fresh rosemary sprigs (optional) |
Directions:
1. Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium heat until hot. Spoon potato mixture into skillet; press to smooth top. Cook 8 minutes or until potato is crisp and browned on bottom. Invert potato pancake onto a baking sheet.
2. Coat skillet with cooking spray; add remaining 1 teaspoon oil. Place over medium heat until hot. Return pancake to skillet, uncooked side down. Cook 8 minutes or until crisp and browned. Invert pancake onto baking sheet coated with cooking spray; set aside, and keep warm.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute 2 minutes or until tender. Remove from heat, and stir in artichoke.
4. Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/4 cup cheese. Bake at 350° for 12 minutes or until thoroughly heated. Cut into 8 wedges. Garnish with fresh rosemary sprigs, if desired.
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