Ingredients:
1 lb russet potatoes
1/4 teaspoon salt
pepper
1/2 cup cheddar cheese ( mild, medium or aged your choice)
2 slices bacon, cooked & crumbled,optional
2 green onions
Directions:
Boil the potatoes until just barely tender, set aside to cool so you can handle them.
Grate the potatoes.
Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
Top with cheddar, green onions& bacon.
Add remaining potatoes, pat down.
Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
Using a spatula lift edges carefully to see when the bottom is golden brown.
Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
Cook about another 5 minutes.
Slide back onto a plate and cut into wedges.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.