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Swiss Potato Pancake

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

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
Swiss Potato Pancake Recipe photo by Taste of Home

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
  • Optional: Minced chives and sour cream

Directions

  1. In a 9-in. nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half 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 1/2 teaspoon salt and 1/8 teaspoon 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 browned side up into skillet. Cook until bottom is browned and cheese is melted, 5-7 minutes. Slide onto a plate and cut into wedges. If desired, served with sour cream and chives.
TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.

Nutrition Facts

1 piece: 296 calories, 17g fat (8g saturated fat), 35mg cholesterol, 507mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 11g protein.

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