- 1 1/4 cups frozen shredded hash brown potatoes, thawed
- 1/2 cup finely chopped apple
- 1/4 cup finely chopped onion
- 1 tablespoon snipped chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter, divided
- 2 tablespoons vegetable oil, divided
- 1/2 cup shredded Swiss cheese
- In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Spread half of the hash brown mixture in an even layer in skillet. Sprinkle with cheese; top with remaining hash browns. Press mixture gently into skillet. Cook for 5 minutes or until bottom is browned.
- Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake, browned side up, into skillet. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into wedges.