Do you like hash brown potatoes..."all the way"?

This morning I decided to experiment with a vegetarian version of them and after shredding my potatoes with my beloved Presto Salad Shooter Pro (FANTASTIC for shredded cheese, potatoes and lots of other stuff). Then I spread the wet shredded potatoes on a "flour sack" towel (bag of 12 at Sam's) and rolled it up to absorb the moisture.

Next, I browned some MorningStar Farms Grillers Recipe Crumbles (vegetarian - frozen food section)in some olive oil along with some Penzey's Italian Seasoning (several years old) until it softened up a bit, scooped it out of the skillet, and set it aside.

Went back to my rolled up shredded potato and emptied them into a bowl. (These flour sack towels are great for lots of kitchen jobs, especially drying dishes. I wash them with a little bleach along with detergent.)

In the same cast iron skillet I added more oil and fried some chopped onions and green peppers. Set those aside on top of the crumbles.

Added more oil, this time grapeseed (yeah...this isn't a low calorie recipe) and added the potatoes to fill the bottom shallowly, sprinkled with dill weed (a secret from some I had in Staunton, VA) and sauteed on medium heat. After very little time they browned together into a lovely pancake, which I turned over and on top of which I added the crumbles, onions and peppers and tossed a bit.

When all was heated through I put the mix on plates and topped with grated cheddar cheese.

What a treat - Sorry, no picture - ate it too fast. Definitely a do-over.