Save on Pinterest

Swiss Potato Pancake

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings

Ingredients

  • 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 shredded Gruyere or Swiss cheese
  • Minced fresh parsley

Directions

  • 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.
  • 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.
TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • gingerriss
    Nov 26, 2010

    It was pretty good. It was alittle tricky to make sure everyone ate it up. I will make it again