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Hashbrown Veggie Melt

Serves1
IngredientsPotatoes, Vegetables, Dairy
Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Hashbrown Veggie Melt

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

  1. 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.
  2. 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.
  3. Combine green pepper, mushrooms and tomato on oiled griddle; sauté 2 to 3 minutes until tender-crisp.
  4. 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.

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