Sunny potato pancakes -- (from Yves Veggie Cuisine)

4 slices Yves Veggie Cuisine deli slices or Veggie back bacon, cut into thin strips
1 small leek, or 4-5 green onions, cut into thin strips
½ red bell pepper, cut into thin strips
½ medium onion, sliced lengthwise into thin strips
2 large russet potatoes, julienne or grated
3 tbsp olive oil
sea salt and fresh ground black pepper
½ tsp fresh thyme, nutmeg
Green onion, sour cream (optional)

In a small sauté pan, add 1½ tbsp olive oil and sauté the leeks, onions, and red peppers until tender. Season and mix in the slices and thyme. Set aside. Grate or cut into thin strips the peeled potato. Remove excess moisture from potatoes by rolling grated potatoes in a cloth and squeezing tightly. In a small bowl, combine potatoes, salt, pepper, and nutmeg. In a medium size (8") non-stick pan, heat 1½ tbsp olive oil over medium heat. Add half the potatoes and press down. Add the deli slice-vegetable mixture, press down. Cover with the remaining potatoes, and cook over medium heat for about 3 minutes, or until golden brown. Do not stir. Cook in a 375°F oven for 15 minutes, turning the cake over after the first 5 minutes. Serve hot with sour cream (optional) and green onion. Serve for breakfast with eggs or cheese.

Serves 2.

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