Bubble and Squeak (potato pancake)

Here is a low-fat version of a recipe I found in the Encyclopedia of Vegetarian Cooking. The traditional version of this dish is served as a breakfast food in England.  There are a variety of vegetables that could be used to flavor the  potatoes.

1 lb potatoes (I like to use the yellow kind)
1 large carrot, grated
1/2 medium onion, finely chopped
1 cup thinly sliced bok choy or napa cabbage

1/3 cup diced sundried tomatoes

4 oz mushrooms, sliced
1 teaspoon vegetable base
Cooking Spray

Boil the potatoes in water until soft.  While they are boiling, stir fry the carrot, cabbage and onion until soft,. Add sliced mushrooms and sundried tomatoes and sauté a few minutes more. Stir in the vegetable base to coat.

Mash the potatoes and then add the vegetables and mix thoroughly (I just throw them all in my kitchen aid and turn it on). If the mixture seems too dry, add a little water or plain nut milk. Spray a 12 inch nonstick skillet with cooking spray. Spread the potato mixture in the pan and cook on medium until the bottom starts to brown.  Carefully flip the potato onto a plate, and then return it to the pan with the other side down. Heat that until slightly browned.  Carefully remove to a plate.  Cut like a pizza and serve.

I served this with a side order of peas, and a nice crisp apple.  It is a filling dinner, but doesn't have much protein.  Good for when you had beans or tofu earlier in the day.