Hash Browns with Gruyere

Tender baked potatoes cubed and cooked in a skillet, then topped with sour cream and Gruyere cheese, and baked until hot and bubbly.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Preheat the oven to 350 degrees.
Remove the skins from the potatoes and chop them roughly. Add the onions, salt, and pepper.
2 pounds baked potatoes, 4 green onions, 1 teaspoon salt, ½ teaspoon pepper
Add the butter and oil to a cast iron (or other oven safe) skillet over medium high heat. When the butter has melted, add the potato mixture. Press the mixture firmly into the pan.
2 tablespoons butter, 2 tablespoons canola oil
Cook for 5-6 minutes or until the potatoes are golden brown on the bottom. Flip the potatoes and cook for an additional 2-3 minutes.
Remove the skillet from the heat and spread with the sour cream. Top with the grated Gruyere cheese.
¼ cup sour cream, 4 ounces grated Gruyere cheese
Place the skillet in the oven and bake until the cheese is melted and bubbly. Allow to stand for a few minutes. Cut into wedges and serve.

Use leftover baked potatoes for the best texture and structure.
Press the potatoes firmly into the skillet to create a nicely browned bottom.
Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best results.