Best Swiss Potato Pancake Recipes

Swiss Potato Pancake image

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 7

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 shredded Gruyere or Swiss cheese
Minced fresh parsley

Steps:

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.

Nutrition Facts :

Swiss Potato Pancake image

Yield Serves 2 as a main course or 4 as a side dish

Number Of Ingredients 6

1 pound medium russet potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
Chopped fresh parsley

Steps:

Cook potatoes in pot of boiling salted water until just tender. Drain. Peel potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.
Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper; toss to blend. Melt butter with oil in heavy medium nonstick skillet over medium heat. Add potatoes to skillet. Sauté until potatoes begin to color, stirring occasionally, about 5 minutes. Using metal spatula, press potatoes firmly into flat pancake (about 1/2 inch thick). Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes. Slide pancake out onto large plate. Cut into wedges. Place on plates, browned side up. Sprinkle with parsley.