Ingredients
1-1/4 cups frozen shredded hash brown potatoes, thawed1/2 cup finely chopped apple1/4 cup finely chopped onion1 large egg white1 tablespoon minced fresh chives1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons butter, divided2 tablespoons canola oil, divided1/2 cup shredded Swiss cheese
Preparation
In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges.
