- 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
- 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.