Swiss Fried Potatoes are a comforting, hearty side dish that transforms simple boiled potatoes into a crispy, savory delight. Boiled until tender, the potatoes are shredded or chopped and pan-fried with butter and onions until golden brown. The addition of melted Gruyère or Swiss cheese creates a rich, savory flavor profile, while the final step of pressing the mixture into a cake ensures a perfectly crispy bottom crust. This dish is versatile and perfect for brunches, holiday breakfasts, or as a satisfying vegetarian main course. The combination of crispy edges and soft, cheesy centers makes it a crowd-pleaser that pairs wonderfully with eggs, bacon, or a simple green salad. ItâÂÂs an easy, homestyle recipe that delivers maximum flavor with minimal effort.
Swiss Fried Potatoes
Description
Swiss Fried Potatoes are a comforting, hearty side dish that transforms simple boiled potatoes into a crispy, savory delight. Boiled until tender, the potatoes are shredded or chopped and pan-fried with butter and onions until golden brown. The addition of melted Gruy&# 195;¨re or Swiss cheese creates a rich, savory flavor profile, while the final step of pressing the mixture into a cake ensures a perfectly crispy bottom crust. This dish is versatile and perfect for brunches, holiday breakfasts, or as a satisfying vegetarian main course. The combination of crispy edges and soft, cheesy centers makes it a crowd-pleaser that pairs wonderfully with eggs, bacon, or a simple green salad. ItâÂÂs an easy, homestyle recipe that delivers maximum flavor with minimal effort.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 30 to 35 minutes.
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Drain the potatoes well. Once cool enough to handle, peel and shred them using a box grater or chop into 1/4-inch strips.
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Heat 1/4 cup of margarine or butter in a 10-inch skillet over medium heat until melted.
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Add the shredded potatoes, chopped onion, and diced cheese to the skillet.
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Sprinkle with salt and pepper. Cook, turning frequently, until the potatoes begin to brown and the cheese starts to melt, about 10 minutes. Add extra margarine if sticking occurs.
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Use a spatula to press the potato mixture down firmly into a flat, even cake.
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Sprinkle 2 tablespoons of water over the potato cake. Cover the skillet and cook over low heat, without stirring, until the bottom is golden brown and crusty, about 10 minutes.
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Place a large inverted platter over the skillet. Carefully flip the skillet over to release the potato cake onto the platter.
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Slide the potato cake back into the skillet, crust-side up, or serve immediately with the crust side up.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 292.9kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 9.0g45%
- Cholesterol 25.8mg9%
- Sodium 2614.3mg109%
- Total Carbohydrate 19.7g7%
- Dietary Fiber 2.6g11%
- Sugars 2.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the potatoes are thoroughly drained and dried after boiling to help achieve a crispy crust.
Gruyère or Emmental cheese works best for this recipe due to their melting qualities and nutty flavor, but Swiss cheese is a suitable alternative.
If the potatoes stick during the final cooking stage, add a little more butter or oil to the skillet.
Serve immediately while hot and crispy. Leftovers can be refrigerated for up to 2 days and reheated in a skillet to restore crispiness.
