This filling and delicious potato pancake will make you look at frozen potatoes in a new way! Whip up a tasty dinner or a hearty brunch in minutes with shredded hash browns and Swiss cheese. The European-inspired potato pancake is as simple to cook as it is delicious, and goes well as a side dish or even on its own: top it with sour cream and even some bacon bits for an amazing brunch entree that will have you reaching for seconds!
Ingredients:
- 2 tbsp butter, divided
- 2 tbsp vegetable oil, divided
- 1 (30 oz) bag of frozen shredded hash brown potatoes, thawed
- 1 tsp salt, divided
- ¼ tsp pepper, divided
- 1 ½ c. shredded Swiss cheese
- ¼ c. minced fresh parsley
Directions:
- Preheat a large, nonstick skillet over medium heat. Melt 1 tbsp butter and 1 tbsp oil. Spread half of the hash browns in an even layer in the skillet and season with ½ tsp salt and 1/8 tsp pepper. Sprinkle with cheese and then top with remaining potatoes, salt and pepper. Press mixture gently into skillet and cook for 7-10 minutes or until bottom is browned.
- Remove from heat. Loosen the pancake from the sides of the skillet using a large spatula. Invert the pancake onto a plate. Heat remaining butter and oil and slide potato pancake back into skillet. Cook about 7 minutes longer or until the bottom is browned and the cheese is melted.
- Slide onto a plate and top with parsley. Cut into wedges and serve immediately.