Rösti Potatoes with Peppers and Onions

Enjoy this Swiss-style side dish - rösti potatoes cooked with cheese and veggies. MORE+ LESS-

By Betty Crocker Kitchens

November 23, 2010

tablespoon margarine or butter

1/2

cup finely chopped onion

1/4

cup finely chopped green bell pepper

(1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes

1/2

teaspoon seasoned salt

1/8

teaspoon pepper

oz. (1/2 cup) shredded Swiss cheese

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1

Melt margarine in 12-inch nonstick skillet over medium heat. Add onion and bell pepper; cook and stir 2 minutes.
2

Add potatoes. Sprinkle with seasoned salt and pepper; mix well. Spread mixture evenly and firmly in skillet. Cover; cook over medium heat for 6 to 8 minutes or until golden brown on bottom.
3

Stir potatoes; press evenly and firmly in skillet. Cover; cook an additional 4 to 6 minutes or until golden brown on bottom. Stir again if necessary. Cook until potatoes are cooked and mostly golden brown. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

In Switzerland, rösti means "crisp and brown." Rösti potatoes are made from shredded potatoes, browned on both sides and flattened into a pancake-shape.
Frozen shredded hash-brown potatoes can be used in place of the refrigerated shredded potatoes.
Serve these delicious potatoes with pork chops or steaks. At brunch, try them with turkey sauce patties.