Swiss Potato Pancake – a delicious recipe with potatoes, salt, pepper, butter, vegetable oil, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cook potatoes in pot of boiling salted water until just tender.
2
Drain.
3
Peel potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.
4
Coarsely grate cold potatoes into large bowl.
5
Sprinkle with salt and pepper; toss to blend.
6
Melt butter with oil in heavy medium nonstick skillet over medium heat.
7
Add potatoes to skillet.
8
Saute until potatoes begin to color, stirring occasionally, about 5 minutes.
9
Using metal spatula, press potatoes firmly into flat pancake (about 1/2 inch thick).
10
Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes.
11
Slide pancake out onto large plate.
12
Cut into wedges.
13
Place on plates, browned side up.
14
Sprinkle with parsley.
171
kcal
Calories
9
g
Fat
19
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound medium russet potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons (1/4 stick) butter, and more.
Yes, Swiss Potato Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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