<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for baking in oven later), heat 1 tablespoon oil over medium heat. Add onion and red pepper and cook 6 to 7 minutes or until tender, stirring frequently. Stir in broccoli, water, and 1/4 teaspoon salt; cover and cook 3 to 4 minutes or until broccoli is tender, stirring once. Transfer broccoli mixture to medium bowl. Wipe skillet clean with paper towels. Meanwhile, preheat oven to 400 degrees F. Peel and coarsely shred potatoes; pat dry with paper towels. In large bowl, toss potatoes with black pepper and remaining 3/4 teaspoon salt. In same skillet, heat 1 tablespoon oil over medium heat. Add half the potato mixture, patting with rubber spatula to cover bottom of skillet. Leaving 1-inch border, top potatoes with broccoli mixture, then sprinkle with Cheddar. Cover with remaining potatoes, patting to edge of skillet. Cook 5 minutes or until browned, gently shaking skillet from time to time to keep pancake from sticking. Place large flat round platter or cookie sheet upside down over skillet. Grasping platter and skillet firmly together, very carefully and quickly flip skillet over to invert pancake onto platter. Add remaining 1 tablespoon oil to skillet, then slide pancake back into skillet. Cook 5 minutes or until browned. Place skillet, uncovered, in oven and bake 15 minutes or until potatoes are tender throughout. Serve in skillet or slip pancake out of skillet onto platter or cutting board. Cut into wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4778/cheesy-broccoli-pepper-rosti-1414/?src=shelter_footer>