Hash Brown Veggie Melt
1 cup shredded, cooked Idaho potatoes
salt or seasoning salt
freshly ground black pepper
2 slices potato-chive bread or hearty Italian bread
1 tablespoon Parmesan-garlic spread (made with margarine or butter,
finely minced garlic and shredded cheese)
1/4 cup shredded cheese blend (any combination of Colby, Mozzarella,
Monterey Jack or Provolone)
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
1/4 cup diced tomato
Lightly oil a griddle top cooking surface. Add the potatoes and
cook for 4 to 5 minutes until golden brown. Turn the potatoes over,
season with the 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 the shredded
cheese, allowing it to melt. Cover if necessary.
Place the green pepper, mushrooms and tomato on the lightly oiled
griddle top and saute for a few minutes.
To assemble, place the 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.