Swiss Potato Pancakes recipe

This filling and delicious potato pancake will make you look at frozen potatoes in a whole new way! Whip up a delicious dinner or a hearty brunch in just 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 it's 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 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:

1. 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.

2. Remove from heat. Loosen pancake from sides of skillet using a large spatula. Invert pancake onto a plate. Heat remaining butter and oil and slide potato pancake back into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted.

3. Slide onto a plate and top with parsley. Cut into wedges and serve immediately.

Author: Catherine Herzog

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