Description: Imagine, if you will, a sandwich with the two pieces of bread being thin, crisp grated potatoes that are golden brown and the interior being a mixture of chopped onions, bell peppers, jalapeños, tomatoes, cheese and anything else you can imagine. Okay, it is easy. Hint if you do all of the prep work before starting to cook the piece comes together very fast. I can probably complete one of these things in about 15 minutes if I get all of the stuff together before I start anything. And if I am making more than one the second one takes about 6 to 7 minutes more. (I keep the first warm in the oven while I am making the second.)
N.B. There are no critical measures in this thing.
1/4 to 1/3 onion, chopped fairly fine
Couple tablespoons of chopped bell pepper
1/2 Teaspoon of chopped jalapeño or Serrano (this is hotter) pepper
1/4 to 1/2 teaspoon of chopped garlic
1/4 cup or so of chopped tomato
(And anything else that you want in the middle – i.e. mushrooms, etc.)
Cup of grated cheddar cheese (can use Oaxacan {in Mexico} or Monterrey Jack
Grate one large or two small Idaho/Russet potatoes
Mix the grated potatoes with salt and pepper (coarse ground if possible) with a tablespoon of oil. Divide into two portions.
Sauté the onion a little, then add the bell pepper, a minute or two latter add the chopped jalapeño, then the garlic and a minute latter the tomato. (Timing is not that critical but each really has its own cooking time. Don’t sweat it.) Set the mixture aside.
In an 8 or 9 inch non-stick skillet melt a pat of butter (it will give the potato a golden brown color – the side that goes in first will eventually be the top side.)
When butter is melted add 1/2 of the grated potatoes, spread in the skillet to form a solid patty about 1/4 to 3/8 thick. Brown for 3 to 4 minutes then turn the fire down so that the top of the mixture starts to cook. When the color of the potatoes on top turn from transparent to white, check the bottom (i.e. peek) to see if the bottom is a nice golden brown, if not turn up the heat a little to brown. When brown add the veggie mix on top, then the cheese (the cheese will act to bind the two layers together.)
Now in the remaining potatoes beat in one or two eggs (to taste. The eggs in this level will be a thicker mixture when cooked sort of like a Spanish tortilla.) Add the eggs/potato mixture on top of the veggie mixture. Now for the skill… Take a baking sheet, preferable without any edge and place on top of the skillet. Hold the baking sheet with one hand and the handle of the skillet with the other and flip the mixture out onto the baking sheet. Now slide the mixture (which is now brown side up) back into the skillet. (you can add a pat of butter to the skillet before you do this if you want but that side of the potato will not be showing so it doesn’t really have to be brown, only done.) Cook on a low to medium heat until the bottom level of the potatoes are done (use your judgment or peek). Turn up the heat at the end to crisp up the bottom a little, slide upon a plate cut and enjoy. This will serve one hungry marine or two people eating sensibly.
Use your imagination on what goes in the middle, I have used cooked diced ham, bacon torn in small pieces, carne a seca (dried beef), mushrooms, etc.
Enjoy
Oh yes, I was going to add a picture of the one I made today but seems Pam couldn’t wait.