Cheese Rosti

Swiss style hash browns--yum!

Ingredients:

• 2 Russet potatoes,  peeled, grated and squeezed dry
• 1/4 cup finely minced  or grated onion
• 1/3 cup shredded  imported Swiss cheese
• salt and  pepper to taste
• 2-4 tablespoons vegetable oil (depends on pan size really)
• pinch  paprika and/or fresh thyme sprig for garnish (optional)

Method:

1. Heat the oil in a large nonstick skillet (8  inches is fine, but you can use bigger with a little extra oil)
2. Sprinkle the potatoes and onion into the pan in a large circle.
3. Shore  up the sides of the circle with a spatula,  then press it flat with the spatula.
4. Season t he top with salt and pepper.
5. Cook on low for about 10  minutes, undisturbed.
6. Flip the pancake with an extra large pancake spatula, -or- you can  put a stoneware plate in there upside down, press it down and flip the skillet over and slide it back in, but please have strong wrists and don't make a mess or burn yourself  please. 
7. Sprinkle the browned  side with the cheese and cook on low another 10 minutes.
8. Slide onto a plate, sprinkle with paprika and thyme, slice and serve.