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“Goes great with applesauce!”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 3 medium baking potatoes, pared and shredded (2 cups)
  • 1 medium onion, shredded (1 cup)
  • 14 teaspoon salt (to taste)
  • 18 teaspoon pepper (to taste)
  • 6 ounces shredded gouda cheese (1 1/2 cups)


  1. Heat 2 tbsp oil and the butter in a 8" seasoned cast iron skillet.
  2. Add the potatoes, spreading evenly over the bottom of the skillet; sprinkle onion over the potato and press down firmly with a spatula.
  3. Season potatoes with salt and pepper.
  4. Cook, uncovered, over medium-high heat for 5 minutes or until the underside of potatoes turns golden brown.
  5. Run a thin, flexible spatula around the edge of the skillet; loosen the potatoes carefully with spatula from bottom of the pan before turning over.
  6. Turn pancake over onto a cookie sheet or large plate; slide pancake back into skillet, browned side up.
  7. Cook 5 minutes more or until underside is golden brown and potatoes are cooked through.
  8. If necessary, add an additional tbsp oil to the skillet to prevent sticking.
  9. Sprinkle pancake with cheese; cover pan and cook until cheese melts, about 1 minute.
  10. Garnish with chopped parsley, if you desire; cut into wedges and serve.

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