Portobello-Potato Pancake

Name: Portobello-Potato Pancake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and chopped; 57 grams 1/2 cup freshly grated Asiago cheese, divided; 737 grams frozen shredded hash brown potatoes, thawed; 2 teaspoons olive oil, divided; 1 small onion, thinly sliced; 1 teaspoons freshly ground pepper; 170 grams fresh portobello mushrooms, thinly sliced; 1 teaspoons salt; 2 Tbsps coarsely chopped walnuts

Need a gluten free morn meal? Portobello-Potato Pancake could be a super recipe to try. This recipe serves 4. One portion of this dish contains approximately 12g of protein, 19g of fat, and a total of 387 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, asiago cheese, walnuts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray.

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Cooking Spray

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Frying Pan

Bowl

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.

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Potato

Cooking Oil

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Baking Sheet

Frying Pan

Coat skillet with cooking spray; add remaining 1 teaspoon oil.

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Cooking Spray

Cooking Oil

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Frying Pan

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.

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Cooking Spray

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Baking Sheet

Frying Pan

Coat skillet with cooking spray; place over medium-high heat until hot.

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Cooking Spray

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Frying Pan

Add mushrooms, and saute 2 minutes or until tender.

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