Potato Pancake with Broccoli and Cheddar

Meatless doesn’t have to be bland, as evidenced by this “cheesy” main dish. It’s perfect for those times when a satisfying meatless meal is what you want.

1 tablespoon butter or margarine

1 medium onion, chopped

1 bag (12 ounces) broccoli flowerets, each cut in half if large

1 teaspoon salt

2 tablespoons water

4 cups refrigerated shredded hash brown potatoes (20 ounces)

1⁄8 teaspoon ground black pepper

1 tablespoon vegetable oil

4 ounces sharp Cheddar cheese, shredded (1 cup)

• In nonstick 12-inch skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until golden and tender, about 5 minutes. Stir in broccoli, 1⁄4 teaspoon salt, and water; cover and cook, stirring once, until broccoli is tender, about 3 minutes. Transfer broccoli mixture to medium bowl.
• In large bowl, combine potatoes, pepper, and remaining 3⁄4 teaspoon salt. In same skillet, heat oil over medium-high heat. 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 potato mixture, patting so that mixture extends to edge of skillet. Cook until golden brown on bottom, about 5 minutes.
• 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 until browned, about 5 minutes longer. Cut in quarters.

Makes 4 main-dish servings.

Prep: 5 minutes

Cook: 20 minutes