Shelly's Recipe

HASH BROWN SKILLET CAKE

Category: Potatoes

5 baking potatoes (about 8 oz each), baked and chilled
Nonstick cooking spray
2 tsp vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 tsp salt
1/2 tsp each garlic powder, paprika and pepper

Pull skins off baked potatoes. Coarsely shred potatoes, using large holes of a grater.

Lightly coat a large nonstick skillet with cooking spray. Add oil, then bell pepper and onion. Cover and cook over medium heat 5 minutes, or until vegetables are
crisp-tender. Stir in seasonings.

Add shredded potatoes and toss to mix. Pat smooth with a spatula. Increase heat to
medium, partially cover skillet and cook 6 minutes, or until bottom is golden.

Invert onto a plate. Slide back into skillet and cook 6 minutes longer, or until bottom is browned.