Swiss Potato Pancake
A delicious and filling potato pancake made with shredded hash browns and Swiss cheese, perfect for a hearty brunch or side dish.
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 cups shredded Swiss cheese
- ¼ cup minced fresh parsley
Instructions
- Preheat the Skillet: Preheat a large, nonstick skillet over medium heat. Melt 1 tbsp butter and 1 tbsp oil.
- First Layer: Spread half of the thawed hash browns in an even layer in the skillet. Season with ½ tsp salt and 1/8 tsp pepper.
- Add Cheese: Sprinkle the shredded Swiss cheese evenly over the hash browns.
- Second Layer: Top with the remaining hash browns, and season with the remaining ½ tsp salt and 1/8 tsp pepper. Press the mixture gently into the skillet.
- Cook the First Side: Cook for 7-10 minutes or until the bottom is browned.
- Flip the Pancake: Remove from heat. Loosen the pancake from the sides of the skillet using a large spatula. Invert the pancake onto a plate.
- Cook the Second Side: Heat the remaining 1 tbsp butter and 1 tbsp oil in the skillet. Slide the potato pancake back into the skillet. Cook for about 7 minutes longer or until the bottom is browned and the cheese is melted.
- Serve: Slide onto a plate and top with parsley. Cut into wedges and serve immediately.
Notes
- Ensure the hash browns are fully thawed before using.
- You can adjust the seasoning to suit your taste preferences.
- For a lighter version, use low-fat cheese and reduce the amount of butter and oil.