Hashbrown Veggie Melt
| Serves | 1 |
|---|---|
| Ingredients | Potatoes, Vegetables, Dairy |
| Day Part | Breakfast |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Source: Recipe and photo courtesy of Idaho Potato Commission
Here’s a sandwich that spans the dayparts, adapting well to breakfast, lunch or brunch. The ingredients are simple but full of flavor, adding up to a savory, satisfying meal.
Ingredients
2 tsp. canola oil
1 cup diced or shredded russet potatoes
1/8 tsp. salt
Freshly ground pepper
2 slices potato-chive bread or hearty Italian bread
1 tbsp. Parmesan-garlic spread (see below)
1/4 cup shredded cheese blend (mozzarella and cheddar)
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
1/4 cup diced tomato
Steps
- Lightly oil griddle with canola oil. Add potatoes and cook 4 to 5 minutes until golden brown. Turn potatoes, season with salt and pepper to taste and continue to cook 1 minute longer.
- Spread outside of each bread slice with Parmesan-garlic spread. Grill on griddle until golden brown. Sprinkle cheese over inside of one bread slice; allow to melt, covering if necessary.
- Combine green pepper, mushrooms and tomato on oiled griddle; sauté 2 to 3 minutes until tender-crisp.
- To assemble, place browned potatoes on bread slice without the cheese; top with cooked vegetables. Place second bread slice, melted cheese side down, on top of vegetables. Remove from griddle, slice in half and serve.
Tips
Note: For Parmesan-garlic spread, combine 2 tsp. butter, 1 tsp. grated Parmesan cheese and finely minced garlic, to taste; blend well.