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Recipe provided by Los Angeles center, USA |
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 Ingredients |
 2 cups Frozen Shredded Potatoes (or fresh Potatoes)
¼ Red Bell Pepper---chopped & divides into 2 parts
½ (2 tbsp) Red Shallots or Red Onion---finely chopped
2 cloves Garlic---finely chopped
2 stalks Green Scallions---chopped & divide into 2 parts
2/3 cup Shredded Cheddar Jack Cheese---divide into 2 parts
2-3 tbsp Olive Oil (little more if using fresh potatoes)
As needed Salt
As needed Black Pepper
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| Directions |
1. Heat oil in a non-stick pan.
2. Mix Garlic and Red shallots together with Shredded Potatoes.
3. Place Shredded Potatoes mixture evenly into heated pan; Add pinch of salt, and black pepper. (If frozen potatoes are used, be sure to have the lid ready for the splattering oil)
4. Sprinkle ½ portions of Red Bell Pepper, Green Scallion, and Shredded Cheese. Reduce heat to medium and cover with lid.
5. When edges starting to turn brown; gently flip pancake by portions.
6. Gather pancake portions together; add pinch of Salt and black pepper. Sprinkle with the remaining Red Bell Pepper, Green scallions and Shredded Cheese. Cover with lid.
7. When Cheese melts, Slide Pancake on to plate.
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Note |
A. When pancake is turned on the second side, watch to see if the heat should be turn down due to variations in gas ranges.
B. Different cheese and color bell peppers may be substituted; but if lighter flavor cheese is used, may want to increase the amount of onion, garlic, and salt.
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