Recipe by DeeVaFoodie
This recipe comes from Peg Bracken's I Hate To Cook Book and is different from other swiss potato recipes here. She says it's best to make more of these than you need since they are good fried the next day.
- 1 1⁄2 large baking potatoes, sliced as thinly as possible
- 1 teaspoon salt
- 1 teaspoon minced dried onion
- 2 beaten eggs
- 1⁄4 lb swiss cheese, grated (plus more for topping)