Ingredients:
8 potatoes, shredded or 8 potatoes, cut in thin slices
4 white onions, peeled and sliced thin
4 green peppers, cored, seeded and diced
1/4 cup olive oil
2 tablespoons mccormick all seasoning
1 1/2 teaspoons black pepper
8 slices American cheese or 8 slices Velveeta cheese
1 cup spicy nacho cheese sauce (optional)
1 cup sour cream
1 cup small curd cottage cheese (optional)
Directions:
Place potatoes in a colandar and rinse the starch, drain and wrap in cotton towel to dry.Work quickly or they will turn brown.
Heat your grill, pour 1/8 cup olive oil, then spread the potatoes on the grill.
Sprinkle 1 tblsp. All Seasoning on potatoes.
If you have a large enough grill, pour the balance of olive oil on grill and throw the onions and green peppers on.
Sprinkle 1 tblsp All Seasoning on them. Turn with a spatula so they brown evenly.
If you have a small grill, take the potatoes off and keep warm. Then throw them back on to crisp.
To Serve: Potatoes,smothered with green peppers and onions, covered with cheese. Melt the cheese under the broiler of the oven for a just a minute or microwave. The Cafe melted under hot lights. Lathered with sour cream. For those of you who like cottage cheese on their hashbrowns that is also lathered in the “cafe language”.
You could have hot peppers on the side.
Spicy hot nacho cheese sauce was a choice instead of cheese slices.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.