Portobello-Potato Pancake Recipe

Name: Portobello-Potato Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (26-ounce) bag frozen shredded hash brown potatoes, thawed; 1 small onion, thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; Olive oil-flavored vegetable cooking spray; 2 teaspoons olive oil, divided; 6 ounces fresh portobello mushrooms, thinly sliced; 1 (14-ounce) can artichoke hearts, drained and chopped; 1/2 cup (2 ounces) freshly grated Asiago cheese, divided; 2 tablespoons coarsely chopped walnuts; Fresh rosemary sprigs (optional)

Servings: persons

1 (26-ounce) bag frozen shredded hash brown potatoes, thawed
1 small onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil, divided
6 ounces fresh portobello mushrooms, thinly sliced
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup (2 ounces) freshly grated Asiago cheese, divided
2 tablespoons coarsely chopped walnuts
Fresh rosemary sprigs (optional)

1
Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium heat until hot. Spoon potato mixture into skillet; press to smooth top. Cook 8 minutes or until potato is crisp and browned on bottom. Invert potato pancake onto a baking sheet.
2
Coat skillet with cooking spray; add remaining 1 teaspoon oil. Place over medium heat until hot. Return pancake to skillet, uncooked side down. Cook 8 minutes or until crisp and browned. Invert pancake onto baking sheet coated with cooking spray; set aside, and keep warm.
3
Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute 2 minutes or until tender. Remove from heat, and stir in artichoke.
4
Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/4 cup cheese. Bake at 350u00b0 for 12 minutes or until thoroughly heated. Cut into 8 wedges. Garnish with fresh rosemary sprigs, if desired.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (26-ounce) bag frozen shredded hash brown potatoes, thawed, 1 small onion, thinly sliced, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, and more.

Yes, Portobello-Potato Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Portobello-Potato Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions