Ingredients:
- 3 large potatoes
- 1 capsicum
- 1/2 cup grated cheese
- 1/2 cup bread crumbs
- 1/2 cup milk
- 1red chilli crushed
- 2 tsp butter
- 1 tbsp. plain flour
Method:
- The potatoes will turn out best if boiled and refrigerated overnight before using.Do not peel potatoes.
- Slice into thin rounds or grate coarsely.Deseed capsicum and slice into thin rounds Heat a thick nonstick pan about 5" diameter. Meanwhile mix cheese, milk, crumbs, flour and chilli.
- If mixture feels thin, add some more bread crumbs.
- Add salt to taste.
- Apply 1 tsp. on bottom of pan.
- Arrange potatoes to cover the pan.
- Top with capsicum.
- Pour the mixture all over evenly. Level to cover all the potatoes.
- Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
- Flip over very carefully with a wide sharp spatula, and roast the other side.Let in the remaining butter around the edges to seep down.
- Let other side become golden brown too.Flip on serving plate and make sections with a knife.Serve hot and crisp.