Portobello-Potato Pancake

• 1 (26-ounce) bag frozen shredded hash brown potatoes, thawed
• 1 small onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Olive oil-flavored vegetable cooking spray
• 2 teaspoons olive oil, divided
• 6 ounces fresh portobello mushrooms, thinly sliced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup (2 ounces) freshly grated Asiago cheese, divided
• 2 tablespoons coarsely chopped walnuts
• Fresh rosemary sprigs (optional)

1. Combine first 4 ingredients in a large bowl, stirring well. Coat a 12-inch nonstick skillet with cooking spray. 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.
2. Coat skillet with cooking spray; add remaining 1 teaspoon oil. 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.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute 2 minutes or until tender. Remove from heat, and stir in artichoke.
4. Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/4 cup cheese. Bake at 350u0b0 for 12 minutes or until thoroughly heated. Cut into 8 wedges. Garnish with fresh rosemary sprigs, if desired.

brown potatoes, onion, salt, freshly ground pepper, olive oil, olive oil, portobello mushrooms, hearts, cheese, walnuts, rosemary

Taken from www.myrecipes.com/recipe/portobello-potato-pancake (may not work)