1/2 cup Cheddar cheese dressing and dip
2 large eggs, beaten
4 cups mashed potatoes
1/2 cup chopped green onion
2 process cheese slices, chopped
1/2 teaspoon black pepper
2 tablespoons melted butter
fresh lemon juice to taste
Preheat a barbecue grill for medium-high heat. In a large bowl stir together the dressing, the eggs, potatoes, the green onion, the cheese, and the pepper. Set two large pieces of nonstick barbecue foil side by side on a baking sheet, and brush with the melted butter. Divide the potato mixture in half and form into two 1/4-inch-thick pancakes in the center of each foil piece. Top each pancake with another piece of nonstick barbecue foil, crimp the edges closed to seal the packets, and slide them onto the prepared grill. Let the pancakes cook for 12 minutes. Using two set of tongs, turn each pancake packet carefully, and cook for 10 to 12 minutes more, or until the potatoes are browned and crispy on the outside. Carefully cut open the packets. Use the side of a spoon to break the pancakes into portions. Sprinkle with lemon juice to taste.