6 medium russet potatoes (2#)
1/2 c. finely chopped onion
1/2 c. Finely shredded Swiss cheese (2 oz)
1 tsp salt
1/4 c. butter or olive oil
Boil potatoes with skins on. Simmer till tender. Drain; cool; peel; chill. Shred potatoes. Combine potatoes, onion, cheese, and salt. In a large nonstick skillet, heat butter/oil over medium heat till melted. Spread potato mixture on bottom. Press mixture down into a solid cake. Cook, uncovered, for 15 min., shaking pan to loosen the potato cake. Place a large plate upside down on top of the skillet and invert the skillet so the potato cake fall out onto the plate. Slide the inverted potato cake back into the skillet. Cook 8-10 min. Slide potato cake onto serving platter.