• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter, divided

  2. 2 tablespoons canola oil, divided

  3. 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

  4. 1 teaspoon salt, divided

  5. 1/4 teaspoon pepper, divided

  6. 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese

  7. Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Swiss Potato Pancake Recipe photo by Taste of Home 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.

  3. TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.


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