Can't Believe It's Allergy Free!

This is great to serve as an after school snack, or after that game on a cold day.  Or the rostis could make a good side dish to balance the meat entrée in a meal.  Whichever way, they are delicious, satisfying and wholesome.

,Ingredients

4 cups (well packed) frozen, hash brown potatoes, thawed.

(Alternately, use 4 cups boiled, peeled and grated potatoes.  Boil the potatoes till they are just cooked and not too soft.  Allow to cool, then grate.)

1 cup frozen broccoli florets, or 1 cup freshly cut broccoli florets, preferably cut small.

1 medium red pepper, chopped

1/3 cup onion sliced fine, lengthwise

1/2 cup sharp cheddar cheese, divided into 4 portions

2 Tablespoons water

2 Tablespoons vegetable oil/ olive oil

1/4 teaspoon dried basil

Salt and pepper to taste.

Method

Combine shredded potatoes with salt and pepper.

Heat 1 Tablespoon oil in a pan, add onions and saute for a minute or till they are soft and golden.

Add broccoli and red pepper

Stir in 2 Tablespoons water, cover and cook on medium heat for 2-3 minutes, or till the veggies are tender crisp.

Add dried basil, and set aside.

Place a large skillet on medium heat.

Drizzle a few drops of oil on pan, or lightly oil with cooking spray.

While skillet heats up, make 8 portions of the shredded potato mixture.

Shape 4 portions lightly into balls and place each ball on skillet.

Using a spatula, flatten each ball to form pancakes about 4-5” in diameter.

Allow potato ‘pancakes’ to cook for about 4-5 minutes, or till edges start to look golden.

Flip the pancakes.

Divide cooked veggies into 4 portions. 

Place 2 portions on top of two of the pancakes, sprinkle vegetable topping with grated cheese, then flip the remaining two pancakes on top of each of the veggie topped potato pancakes.

You will now have 2 rostis on the skillet.

After a minute of so, gently flip each rosti, or stuffed pancake, so that both sides can be lightly browned.

Gently remove rostis onto serving platter.

Repeat this procedure with the remaining 4 portions of shredded potato, using the two portions of cooked veggies and grated cheese for stuffing in between.

Serve rostis while warm.  Or place all rostis on a baking tray to warm and serve later.

Or else, microwave individual servings on microwavable tableware. and enjoy!