CHEDDAR CHEESE HASH BROWNS

[electrolux137]

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<p class="MsoNormal"><span style="font-size: 11.0pt;">CHEDDAR CHEESE HASH BROWNS</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1 large Russet Potato</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1/2 cup extra-sharp cheddar cheese, chilled</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1/3 cup chopped white onion</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1/3 cup green bell pepper</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1 chopped garlic clove</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1-2 tablespoons light oil (I use peanut oil)</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">1 scant tablespoon white or wheat flour</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Salt to taste</span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Ground black pepper to taste</span></p>
 


<p class="MsoNormal"><span style="font-size: 11.0pt;">Grate the potatoes. Put them into a glass bowl and cover with ice water. Stir them around real well, then rinse in a strainer. Put them in a clean dish towel and wring as much moisture out as possible. Put the dry shreds back into the glass bowl and microwave for about 2 minutes -- long enough to wilt but not cook.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Heat the oil in a large cast-iron skillet on medium-high heat.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">While the skillet is heating, put the flour, potatoes, cheese, onion, bell pepper and garlic into a large Baggie. Close the top and gently toss until all is evenly covered with the flour.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Press the potatoes down into the skillet, making a patty out of them so you'll be able to turn them with a spatula.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Cook on the first side for about 10 minutes, or until browning at the edges, then flip and cook on the second side for about 5 minutes, or until lightly browned.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Season with salt and pepper to taste. Drain on a brown paper bag (not paper towels).</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><span style="font-size: 11.0pt;">Don't let them sit around too long or they'll get gooey. Eat as soon as possible.</span></p>

 

[kenkart]

Looks good..BUT!

Leave out those D@#$ GREEN PEPPERS!!!LOL

 

[petek]

They look good. but I'd need more than 1 potato's worth.