Swiss Potato Pancake

Name: Swiss Potato Pancake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

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

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.

Originally published as Swiss Potato Pancake in Test Kitchen Favorites Cookbook