Portobello-Potato Pancake

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 2 ounces asiago cheese divided freshly grated
• 26 ounce hash brown potatoes shredded frozen thawed
• 2 teaspoons olive oil divided
• 1 small onion thinly sliced
• 0.5 teaspoon pepper freshly ground
• 6 ounces portabello mushrooms fresh thinly sliced
• 0.5 teaspoon salt 
• 2 tablespoons walnuts coarsely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray.
2. Add 1 teaspoon oil; place over medium heat until hot. Spoon potato mixture into skillet; press to smooth top. Cook 8 minutes or until potato is crisp and browned on bottom. Invert potato pancake onto a baking sheet.
3. Coat skillet with cooking spray; add remaining 1 teaspoon oil.
4. Place over medium heat until hot. Return pancake to skillet, uncooked side down. Cook 8 minutes or until crisp and browned. Invert pancake onto baking sheet coated with cooking spray; set aside, and keep warm.
5. Coat skillet with cooking spray; place over medium-high heat until hot.
6. Add mushrooms, and saute 2 minutes or until tender.
7. Remove from heat, and stir in artichoke.
8. Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture.
9. Sprinkle with walnuts; top with remaining 1/4 cup cheese.
10. Bake at 350 for 12 minutes or until thoroughly heated.
11. Cut into 8 wedges.
12. Garnish with fresh rosemary sprigs, if desired.