Open-Faced Hash Browns With Ham, Tomato, and Swiss Cheese

• 1 lb potato, high-starch such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2
• 14 teaspoon table salt
• ground black pepper
• 1 tablespoon butter
• 1 slice deli-style baked ham, quartered (about 1 ounce)
• 1 small tomatoes, sliced thin
• 1 ounce grated swiss cheese (1/4 cup)

1. Toss fully dried grated potatoes with salt and pepper in a medium bowl.
2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom.
3. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, about 5 minutes.
4. Turn potatoes with spatula, adding remaining butter as they are turned.
5. Continue to cook over medium heat until remaining side is dark golden brown and crisp, about 5 minutes longer.
6. Once potatoes are fully browned, top each with a portion of ham, tomato, and cheese.
7. Cover and continue to cook over medium heat until cheese melts, 1 to 2 minutes longer.
8. Serve immediately.

potato, salt, ground black pepper, butter, deli, tomatoes, swiss cheese

Taken from www.food.com/recipe/open-faced-hash-browns-with-ham-tomato-and-swiss-cheese-390857 (may not work)