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

Ingredients

• 1 lb potato, high-starch such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2
• 1/4 teaspoon table salt
• ground black pepper
• 1 tablespoon butter
• 1 slice deli-style baked ham, quartered (about 1 ounce)
• 1 small tomato, sliced thin
• 1 ounce grated swiss cheese (1/4 cup)

Directions

1. 1

   Toss fully dried grated potatoes with salt and pepper in a medium bowl.

2. 2

   Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, about 5 minutes.

3. 3

   Turn potatoes with spatula, adding remaining butter as they are turned. Continue to cook over medium heat until remaining side is dark golden brown and crisp, about 5 minutes longer.

4. 4

   Once potatoes are fully browned, top each with a portion of ham, tomato, and cheese. Cover and continue to cook over medium heat until cheese melts, 1 to 2 minutes longer. Serve immediately.