Potato and Mushroom Pancakes Recipe

Directions

Melt the eggs in a large bowl, mixing well. Place the egg mixture in an electric skillet. Cook over medium-high heat until thickened. Remove skillet from heat and stir in vegetable oil, onion, cream-style potato and milk. Mix well, then stir in celery salt, thyme, celery salt, bacon, bell pepper, celery and onion. Pour mushroom mixture over egg mixture.

Cover and simmer 8 to 10 minutes, or until eggs are set. Remove skillet from heat. Stir the vegetables all into the skillet, then stir slowly over low heat until vegetables are completely coated with juices. Pour milk over all.

Cover and simmer over medium heat for 5 minutes or until steam is bubbly. Reduce heat to low and simmer 1 1/2 minutes, stirring constantly. Stir in cooked potatoes and casserole mix. Cook over low heat for 5 minutes, stirring constantly.

Heat the vegetable oil in a large skillet or frying pan over medium heat. Add mushrooms and fry until golden and crisp.

While mushrooms are browning, in a small bowl mix together potato, Cheddar cheese, green bell pepper, celery salt, bacon and celery salt.

Layer the mushroom mixture over the mushroom mixture and spoon cream cheese mixture onto top.

Reduce heat to low and stir in the egg mixture. Cook, stirring constantly, for 5 to 6 minutes, or until the potato mixture is thickened and creamy. Spoon over all pancakes. Sprinkle with green pepper and potato mixture.