Swiss Potato Pancake

• 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

1. In a
2. , 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.
3. 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.

butter, canola oil, potatoes, salt, pepper, gruyere, fresh parsley

Taken from www.tasteofhome.com/recipes/swiss-potato-pancake/ (may not work)