Hash Brown Veggie Melt

From: Donette Beattie, Country Kitchen International, Madison, WI. Yield: 1 serving.

1 cup Idaho Potatoes, cooked and shredded

2 slices potato-chive bread or hearty Italian bread

1 Tbsp. Parmesan-garlic spread (made with margarine or butter, finely minced garlic and shredded cheese)

¼ cup shredded cheese blend (any combination of Colby, Mozzarella, Monterey Jack or Provolone)

¼ cup green bell pepper, diced

¼ cup mushrooms, sliced

¼ cup tomato, diced

as needed, vegetable oil

to taste, salt or seasoning salt

to taste, freshly ground black pepper

Lightly oil a griddle top cooking surface. Add potatoes and cook for 4-5 minutes until golden brown. Turn the potatoes over, season with salt or seasoning salt and pepper, and continue cooking for another minute.

Using the sides of the bread that will face outward, spread both slices with the Parmesan-garlic spread. Grill on the cooking surface until golden brown. Top one of the slices of bread with shredded cheese, allowing it to melt. Cover, if necessary.

Place the green pepper, mushrooms and tomato on lightly oiled griddle top and saute for a few minutes.

To assemble, place 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.

Note: This recipe may be scaled up in quantity accordingly.