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Categories:Viewed: 81 - Published at: 2 years ago
Ingredients
- 1 tbsp. margarine or butter
- 1 medium onion
- 1 bag broccoli florets
- 1 tsp. salt
- 4 c. refrigerated shredded hash brown potatoes
- .13 tsp. ground black pepper
- 1 tbsp. vegetable oil
- 1 package shredded sharp Cheddar cheese
Method
- In nonstick 12-inch skillet, melt margarine over medium heat.
- Add onion and cook 5 minutes or until browned and tender, stirring frequently.
- Stir in broccoli, 1/4 teaspoon salt, and 2 tablespoons water; cover and cook 3 minutes or until broccoli is tender, stirring once.
- Transfer broccoli mixture to medium bowl.
- In large bowl, combine potatoes, pepper, and remaining 3/4 teaspoon salt.
- In same skillet, heat oil over medium-high heat until hot.
- Add half the potato mixture, gently patting with rubber spatula to cover bottom of skillet.
- Leaving 1-inch border, top potatoes with broccoli mixture.
- Sprinkle Cheddar over broccoli.
- Cover cheese with remaining potatoes, patting to edge of skillet.
- Cook 5 minutes or until browned.
- Place large round platter or cookie sheet upside down over skillet.
- Grasping platter and skillet firmly together, very carefully and quickly flip skillet over to invert pancake onto platter.
- Slide pancake back into skillet.
- Cook 5 minutes longer or until browned.
