4 med. potatoes
1 c. grated Swiss cheese
1 c. butter, divided
4 tsp. chopped fresh parsley
1/2 tsp. salt (optional)
Mrs. Dash to taste

Wash potatoes. Place in saucepan with 2 inches cold water, salted. Bring to a boil; reduce heat; simmer 10 minutes. Drain. Cool to room temperature. Peel and grate potatoes on large holed grater. Mix potatoes with cheese, 6 tablespoons butter, parsley, and salt. Melt remaining 2 tablespoons butter in a 12 inch skillet with non-stick surface. Flatten potato mixture to cover bottom of skillet. Slowly pan fry over medium heat, constantly moving skillet to loosen potatoes but keeping them together in one piece. Completely brown bottom surface of potatoes; turn out onto a plate in one piece and return to skillet to repeat procedure with uncooked side. The final product should be thin and crusty on both surfaces and tender and soft on the inside. Cut in wedges.