| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swiss |
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Med potatoes (about 1 1/2 lb |
| 1/4 |
c |
Margarine or butter |
| 1 |
|
Small onion, chopped |
| 1/2 |
c |
Diced Gruyere or Swiss chees |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Water |
INSTRUCTIONS
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to
35 minutes. Peel and shred potatoes or cut into 1/4-inch strips. Heat
margarine in 10-inch skillet until melted. Add potatoes, onion and cheese.
Sprinkle with salt and pepper. Cook, uncovered, over medium heat, turning
frequently, until potatoes start to brown, about 10 minutes. (Add 1 to 2
tablespoons margarine to prevent sticking if necessary.) Press potatoes
with spatula to form flat cake. Sprinkle with water. Cover and cook over
low heat, without stirring, until bottom is golden brown and crusty, about
10 minutes. Place inverted platter over skillet and invert potatoes onto
platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: the most lovable person in the universe”