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Portobello Potato Pancake Recipe

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This recipe for Portobello Potato Pancake, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Goldsmith
Added: Wednesday, July 11, 2007


1 (26 oz.) bag frozen shredded hash brown potatoes, thawed
1 small onion, thinly sliced
˝ tsp salt
˝ tsp freshly ground pepper
Vegetable cooking spray (Pam)
2 tsp olive oil, divided
6oz. fresh Portobello mushrooms, thinly sliced
1 (14 oz.) can artichoke hearts, drained and chopped
˝ cup (2 oz.) freshly grated Asiago cheese, divided
2 TBS coarsely chopped walnuts

Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet w/cooking spray. Add 1 tsp. oil; place over medium heat until hot. Spoon potato mixture into skillet; press to smooth top. Cook 8 min. or until potato is crisp and browned on bottom. Invert potato pancake onto a baking sheet.

Coat skillet with cooking spray; add remaining 1 tsp. oil. Place over medium heat until hot. Return pancake to skillet, uncooked side down. Cook 8 min. or until crisp and browned. Invert pancake onto baking sheet coated with cooking spray; set aside, keeping warm.

Coat skillet w/cooking spray; place over medium-high heat until hot. Add mushrooms and sauté 2 min. or until tender. Remove from heat and stir in artichoke.

Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/2 cup cheese. Bake at 350 degrees for 12 minutes or until thoroughly heated. Cut into 8 wedges.




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