Hold onto your arteries People, this is going to get fattening. I made this up one day as a side dish for dinner. The kids absolutely loved it, which is no surprise since it is covered in cheese. You must try it, regardless of the fat content, and eat it quickly lest the children steal yours. 😉
1 package fresh or frozen hashbrowns (either works just fine)
1/2 onion, minced
1 tsp seasoning salt
1 tsp pepper
1 package swiss or gruyere, slices or shredded
2 TBSP butter
2 TBSP olive oil
Melt 1/2 the butter and olive oil together in a large skillet pan on medium heat. Mix the hashbrowns with the onions and seasonings. Put the hashbrowns in the skillet in an even layer. Cover and leave for about 10 minutes. Uncover and pat the hashbrowns flat and bunch the sides a bit. Leave for another 5 minutes. Get two large plates. Slide the hashbrown onto one plate, cover with the other plate, flip over and slide the uncooked side of the hashbrown back into the pan that has the rest of the butter and olive oil melted in there. Put the cheese on top and cover. Leave for another 5-8 minutes and then it should be done. Cut up and serve!
I’ve long decided that the secret success of getting kids to eat just about anything is add cheese to it. Although ketchup and BBQ sauce often rank a close second. 😉 Sounds like a great recipe. I don’t normally buy hashbrowns of any sort as we normally pan fry potatoes, no calories in that either mind you, but maybe I’ll try this one.
I like the plate to plate flipping method. 🙂 Hashbrowns & cheese… what a winning combination!
yumyumyumyum!
I think I love you.
Nothing wrong with fattening! Sounds mmmmm.
[…] was yummy. We got a few fresh tenderloins at Costco and they were very tasty. I made a side of cheesy hashbrowns with gruyere cheese on them and we felt like we were eating like kings. Add a bottle of 2005 […]