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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 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 (6 ounces) shredded gruyere or swiss cheese |
minced fresh parsley |
Directions:
1. 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.
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