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Hash Browns

This Hashbrown Veggie Melt packs low-fat cheese and assorted fresh vegetables into a satisfying and savory dish.
  Canola oil 2 Teaspoon
  Diced idaho potatoes 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Freshly ground black pepper To Taste (Use Fresh)
  Potato chive bread slices/Hearty italian bread 2
  Parmesan garlic spread 1 Tablespoon (Made With 2 Teaspoons Butter, Finely Minced Garlic And 1 Teaspoon Parmesan Cheese)
  Shredded cheese 1⁄4 Cup (4 tbs) (2 Tablespoons Part-Skim Mozzarella And 2 Tablespoons 2% Milk Cheddar Cheese)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Diced tomato 1⁄4 Cup (4 tbs)

1. Lightly oil a griddle. Add the potatoes and cook for 4 - 5 minutes until golden brown. Turn the potatoes over, season with the salt or seasoning salt and pepper and continue cooking for another minute.
2. Using the sides of the bread that will face outward, spread both slices with the Parmesan-garlic spread. Grill until golden brown. Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary.
3. Place the green pepper, mushrooms and tomato on the lightly oiled griddle and sauté for a few minutes.
4. To assemble, place the browned potatoes on the slice of bread without the cheese, add the cooked vegetables, then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve immediately.
Please see video

Recipe Summary

Difficulty Level: 
Side Dish

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Hash Browns Recipe Video