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Up a Notch Hash Browns


Who doesn't need comfort food these days?

I suspect that there are a lot of people out there who are really learning to cook for the first time, and those who want to step up their game.

I've been making these for a few weeks now, having always loved hash browns, but wanting to take it up a notch. You can fool around with the basic, quite simple recipe below.

Add scallions or some seasonings perhaps; it's not very Swiss, but if you are a fan why not some chopped jalapeños?

If you're not much of a cook, give them a try, and yes I use a well seasoned cast iron pan, but it's not necessary.

The recipe makes enough to last a few days, just reheat in a frying pan, or my new fave - an air fryer.

Swiss Rosti


  • 4 medium TSFF potatoes

  • 1/4 cup butter

  • 1 small TSFF Stanley onion, chopped

  • 1/2 cup diced gruyere, or 1/2 cup swiss cheese

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 2 Tbs. water

Instructions Heat 1 inch salted 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 butter in skillet until melted. Add potatoes, onions, and cheese.

Sprinkle with salt and pepper. Cook uncovered over medium heat, turning frequently, until potatoes start to brown, about 10 minutes, adding 1 to 2 Tbs. butter to prevent sticking if necessary.

Press potatoes with spatula to form a 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; invert potatoes onto platter.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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