Swiss Potato Pancake

  • Active Time 15m
  • Total Time 30m

Makes 4 servings


  • 2 to 3 large whole baking potatoes, such as Idaho, about 1 pound total, unpeeled
  • 3 tablespoons vegetable oil
  • 1/3 cup thinly sliced onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


In a pot, boil the potatoes for 12 to 15 minutes, or until they are almost but not quite cooked. Cool completely. Peel the potatoes and grate coarsely.

In a 10- or 12-inch nonstick skillet, heat the oil. Add the onions and sauté for 1 minute. Add the grated potatoes in a thin, even layer. Season with salt and pepper. Lightly press the potatoes together with a spatula. Cook over medium heat for 5 minutes, until a crust forms on the bottom. The potato pancake is then turned over in order to brown on the other side.

Place a plate that is slightly bigger than the pan over the top of the pan. Turn the pan upside down so the pancake is resting on the plate. Slide the pancake back into the pan. The cooked side will now be facing up. Cook until the second side is brown and crisp, about 5 minutes. This pancake can be made ahead and reheated briefly in a 425 degree oven until crisp.

Cut into pie-shaped wedges to serve.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3784

nutrition information per serving

167 calories; 10g total fat; 0mg cholesterol; 297mg sodium; 17g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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