Swiss Potato Pancakes
2 tbsp butter, divided
2 tbsp vegetable oil, divided
1 (30 oz) bag frozen shredded hash brown potatoes, thawed
1 tsp salt, divided
1/4 tsp pepper, divided
1 1/2 c. shredded Swiss cheese
1/4 c. minced fresh parsley
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 1/2 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.
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 untilbottom is browned and cheese is melted.
Slide onto a plate and top with parsley. Cut into wedges and serve immediately.