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10 minutes
55 minutes
- 4 medium potatoes (1 1/3 pounds)
- 1 cup shredded reduced-fat Swiss cheese (4 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- Bring a pot of salted water to boil. Add potatoes, cover, and simmer gently for 30 to 35 minutes until tender. Drain the potatoes.
- Peel and shred the potatoes, then combine them with cheese, salt, and pepper in a large bowl.
- Heat butter in a 10-inch skillet over medium-high heat. Add half of the potato mixture in 1/3 cupfuls to the skillet and flatten to 1/2-inch thickness. Cook for about 8 minutes, flipping once, until golden brown. Repeat with the rest of the potato mixture.
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