Hashbrown Veggie Melt

Hashbrown Veggie Melt

Donette Beattie
Topper Pizza
Whitewater, WI

Yield: 1 serving
Calories: 535
Sodium: 966 mg
Fat: 25 g
Protein: 17 g
Cholesterol: 40.5 g

This Hashbrown Veggie Melt packs low-fat cheese and assorted fresh vegetables into a satisfying and savory dish.



  1. Lightly oil a griddle. Add the potatoes and cook for 4 - 5 minutes until golden brown. Turn the potatoes over, season with the salt or seasoning salt and pepper and continue cooking for another minute.
  2. Using the sides of the bread that will face outward, spread both slices with the Parmesan-garlic spread. Grill until golden brown. Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary.
  3. Place the green pepper, mushrooms and tomato on the lightly oiled griddle and sauté for a few minutes.
  4. To assemble, place the browned potatoes on the slice of bread without the cheese, add the cooked vegetables, then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve immediately.