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slightly softened. Season to taste with salt and pepper.
Crack egg into mixing bowl and beat until smooth.
Add frozen potatoes and mix egg into frozen potatoes. Season lightly with salt and pepper.
On
stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet to be warmed on medium heat
setting.
Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly
across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick
skillet will assist with the ease of turning the pizza over when the first side is finished cooking.
Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove
cover and cook an additional 5 to 6 minutes.
Lightly coat flat baking sheet with oil or cooking spray.
Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet
over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of
skillet onto baking sheet.
Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon
of oil.
Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin
cooking.
Sprinkle sauteed vegetables over top of potato pizza and cover with cheese.
Cook second side in covered skillet for 5 minutes, until golden brown and then cook uncovered
for 3 to 4 minutes. When finished cooking, tilt skillet and allow potato pizza to slide out of
skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.
Note: Meat can be added to this recipe. Simply use ground meat such as sausage or pieces of
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