Open-Faced Hash Browns With Ham, Tomato, and Swiss Cheese |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
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These individual potato cakes can be topped with a host of ingredients. For an interesting variation, you can top the fully cooked hash browns with smoked salmon and sour cream after you remove them from the skillet. Cook's Country Ingredients:
1 lb potato, high-starch such as russets or idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 |
1/4 teaspoon table salt |
ground black pepper |
1 tablespoon butter |
1 slice deli-style baked ham, quartered (about 1 ounce) |
1 small tomato, sliced thin |
1 ounce grated swiss cheese (1/4 cup) |
Directions:
1. Toss fully dried grated potatoes with salt and pepper in a medium bowl.
2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, about 5 minutes.
3. Turn potatoes with spatula, adding remaining butter as they are turned. Continue to cook over medium heat until remaining side is dark golden brown and crisp, about 5 minutes longer.
4. Once potatoes are fully browned, top each with a portion of ham, tomato, and cheese. Cover and continue to cook over medium heat until cheese melts, 1 to 2 minutes longer. Serve immediately.
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