• 20minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) margarine or butter

  2. 1 medium onion , chopped

  3. 1 bag(s) (12 ounces)

  4. broccoli florets , each cut in half if large

  5. 1 teaspoon(s) salt

  6. 4 cup(s) (one 20-ounce bag or about two-thirds 2-pound bag)

  7. refrigerated shredded hash brown potatoes

  8. 1/8 teaspoon(s) ground black pepper

  9. 1 tablespoon(s) vegetable oil

  10. 1 package(s) (4 ounces)

  11. shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, melt margarine over medium heat. Add onion and cook 5 minutes or until browned and tender, stirring frequently. Stir in broccoli, 1/4 teaspoon salt, and 2 tablespoons water; cover and cook 3 minutes or until broccoli is tender, stirring once. Transfer broccoli mixture to medium bowl.

  2. In large bowl, combine potatoes, pepper, and remaining 3/4 teaspoon salt. In same skillet, heat oil over medium-high heat until hot. Add half the potato mixture, gently patting with rubber spatula to cover bottom of skillet. Leaving 1-inch border, top potatoes with broccoli mixture. Sprinkle Cheddar over broccoli. Cover cheese with remaining potatoes, patting to edge of skillet. Cook 5 minutes or until browned.

  3. Place large round platter or cookie sheet upside down over skillet. Grasping platter and skillet firmly together, very carefully and quickly flip skillet over to invert pancake onto platter. Slide pancake back into skillet. Cook 5 minutes longer or until browned.


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