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Swiss Potato Pancake

By: Sue Jurack  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 201 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 1/2 cups 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.

Footnotes

  • TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by bsuever 
I had leftover Gruyere cheese so I tried this recipe. I found it very difficult to flip (even... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2007 by Kristen 
This turned put great. It was alot easier to make then I expected. Thanks for the recipe. MORE

 
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