Ingredients
2 tablespoons butter, divided2 tablespoons canola oil, divided1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded Gruyere or Swiss cheeseOptional: Sour cream and minced chives
Preparation
In a 9-in. nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half 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 1/2 teaspoon salt and 1/8 teaspoon pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned.
Remove from the heat. Loosen pancake from side of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake browned side up into skillet. Cook until bottom is browned and cheese is melted, 5-7 minutes. Slide onto a plate and cut into wedges. If desired, serve with sour cream and chives.
