Swiss Potato Pancake
Ingredients20 m servings
- 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.
- 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.
- TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.
ReviewsRead all reviews 5
Very good and easy. Used fresh potatoes instead of frozen.
I had leftover Gruyere cheese so I tried this recipe. I found it very difficult to flip (even with the plate trick)...it ended up falling apart. So, it ended up as hash browns with cheese inst...
This turned put great. It was alot easier to make then I expected. Thanks for the recipe.