Swiss Potato Pancake Recipe
This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides.—Sue A. Jurack
- 2 tablespoons butter, divided
- 2 tablespoons canola oil, divided
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
- Minced fresh parsley
- 1. In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned.
- 2. Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges. Yield: 6 servings.
TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.
Reviews for Swiss Potato Pancake
Reviewed Nov. 26, 2010
"It was pretty good. It was alittle tricky to make sure everyone ate it up. I will make it again"
© 2017 RDA Enthusiast Brands, LLC