Swiss Potato Hash Browns

1. 1

   Cook the potatoes in a large pot of boiling salted water until almost tender, approximately 25 minutes.

2. 2

   Drain.

3. 3

   Refrigerate overnight.

4. 4

   Peel the potatoes, then using a large hole grater, grate them.

5. 5

   Melt one tbsp.

6. 6

   of the butter with one tbsp.

7. 7

   of the oil in a large heavy skillet over medium-high heat.

8. 8

   Sprinkle half of the potatoes in an even layer.

9. 9

   Sprinkle the cheese evenly over the potatoes.

10. 10

    Sprinkle the remaining half of the potatoes over the cheese.

11. 11

    Season again with salt and pepper.

12. 12

    Press lightly to compress.

13. 13

    Cook until the bottom is brown, approximately seven minutes.

14. 14

    Remove the skillet from the heat.

15. 15

    Place a large plate over the skillet.

16. 16

    Using oven mitts, grasp the skillet and plate; turn over, inverting the potatoes onto a plate, browned side up.

17. 17

    Remove the skillet and return it to the heat.

18. 18

    Melt the remaining butter and remaining oil in it.

19. 19

    Slide the potatoes back into the skillet on the uncooked side and cook until the bottom is brown and the cheese is melted, approximately 7 minutes.

20. 20

    Slide or turn the potatoes onto a plate and sprinkle with parsley and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.