1 1/4 lb. potatoes, peeled and shredded
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. rosemary
3/4 c. shredded Swiss cheese

Saute onions in buttered skillet. Add potatoes, mixing with onions and press to form a "cake." Sprinkle with rosemary, salt, pepper, and cheese. Cook until crisp, about 8 minutes per side. Serve warm. Serves 14.