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Swiss Potato Hash Browns
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 184
% Daily Value**
Total Fat 10g
15%
Saturated Fat 6g
9%
Unsaturated Fat 0g
Cholesterol 21mg
7%
Sodium 113mg
5%
Total Carbohydrate 13g
4%
Dietary Fiber 1g
5%
Sugars 1g
Protein 10g
Vitamin A  3%Vitamin C  13%
Calcium  30%Iron  4%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Swiss Potato Hash Browns

Date Added: July 23, 2020

Ingredients:

2 Pounds Russet Potatoes cut into lengthwise wedges
2 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 Tablespoons Vegetable Oil 45 Ml
1 1/2 Cups Swiss Cheese shredded
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Directions:

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

2. Drain. Refrigerate overnight. Peel the potatoes, then using a large hole grater, grate them.

3. Melt one tablespoon of the butter with one tablespoon of the oil in a large heavy skillet over medium high heat.

4. Sprinkle half of the potatoes in an even layer.

5. Sprinkle the cheese evenly over the potatoes.

6. Sprinkle the remaining half of the potatoes over the cheese.

7. Season again with salt and pepper. Press lightly to compress.

8. Cook until the bottom is brown, about seven minutes.

9. Remove the skillet from the heat. Place a large plate over the skillet.

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

11. Remove the skillet and return it to the heat.

12. Melt the remaining butter and remaining oil in it.

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

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

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Dietary Notes:
This recipe is very low-sodium with 113.33mg per serving

This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato, Cheese allergies.
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