Open-Faced Hash Browns with Ham, Tomato, and Swiss Cheese

Name: Open-Faced Hash Browns with Ham, Tomato, and Swiss Cheese
Yield: Serves 4
Ingredients: 1 pound, russet potatoes, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes); 1/4 teaspoon, table salt; , Ground black pepper; 1 tablespoon, butter; 1 ounce, deli-style baked ham (about 1 slice), quartered; 1 , small tomato, sliced thin; 1 ounce, grated Swiss cheese (1/4 cup)

1 comment

Appears in Cook's Illustrated September/October 1998

No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

In developing our hash browns recipe, we began by testing potato varieties. Best were high-starch russet (baking) potatoes. They adhered well, browned beautifully, and had the most pronounced potato flavor. Grating the potatoes helped them ...

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