HAM AND CHEESE RöSTI
From Eating Well magazine March/April 2007. This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch.
Provided by ksduffster
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper, and salt. Add frozen potatoes and stir to combine.
- Heat 1 teaspoon oil in a large non-stick skillet over medium heat.
- When oil is hot (test with a drop of water; oil should sputter, but should not be smoking), pat potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 5 to 7 minutes.
- Remove pan from heat.
- Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, umolding the rosti onto the baking sheet.
- Wipe out any browned bits from the skillet.
- Return it to the heat and add the remaining oil. Slide rosti back into the pan, browned side up.
- Top with remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes.
- Slide onto a platter and let stand 5 minutes.
- Cut into wedges and serve.
HAM AND SWISS ROSTI
Rösti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper. Enjoy with steamed asparagus and chunky applesauce on the side.
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.
- Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rösti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rösti back into the pan. Top with the remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.
Nutrition Facts : Calories 262 calories, Fat 13 g, SaturatedFat 3 g, Cholesterol 94 mg, Carbohydrate 15 g, Protein 21 g, Sodium 276 mg, Sugar 1 g
HAM & SWISS ROSTI
This recipe was from EatingWell recipes. They wrote "Rosti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper". I made a few changes to the original recipe (like using garlic instead of rosemary). It was very easy to make and delicious. We served this with a nice salad. My whole family liked it!
Provided by Jennibear
Categories One Dish Meal
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat olive oil and butter. Add ham and onions and saute until onions are tender. Meanwhile, in a large bowl, combine eggs, swiss cheese, garlic, salt and potatoes. Mix in ham and onions. Pour into large skillet on medium heat. Press mixture down firmly into pan. Cook for 12-15 minutes. Place a large plate over the skillet and turn over onto plate. Slide back into the skillet to cook the potato mixture on the other side. You will need to make sure there is enough oil in the pan to prevent sticking. Continue to cook for about another 10 minutes. Slide back on to the plate and cut into wedges. This comes out crispy and delicious!
Nutrition Facts : Calories 280.4, Fat 18.9, SaturatedFat 6.7, Cholesterol 74.4, Sodium 507.6, Carbohydrate 17.8, Fiber 1.2, Sugar 1.2, Protein 11.1
HAM AND SWISS POTATO ROSTI
Make and share this Ham and Swiss Potato Rosti recipe from Food.com.
Provided by Jesters Lace
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion in 1 tsp oil over medium heat for five minutes, or until tender. Remove to a large bowl. Add potatoes, 1/2 cup cheese, spinach ham and egg whites to the bowl and combine.
- Heat two tsp oil over medium heat in a nonstick skillet. Put potato mixture into skillet, pressing down lightly. Cook five minutes. Lift edges and tilt skillet to allow uncooked portion to flow underneath.
- Place a large plate over the skillet. Invert potatoes onto plate. Heat remaining oil over medium heat. Slide potatoes, uncooked side down, back into skillet. Sprinkle with remaining cheese. Cook 5 minutes or until rosti is browned and cheese is melted. Let stand 5 minutes.
Nutrition Facts : Calories 160.7, Fat 5.3, SaturatedFat 1.2, Cholesterol 5.8, Sodium 91.2, Carbohydrate 20.7, Fiber 1.9, Sugar 0.8, Protein 8.5
RöSTI WITH PARMA HAM AND EMMENTHAL
For a delicious, dish try Mike Robinson's potato pancake, flavoured with Parma ham and Emmenthal cheese .
Provided by Lavender Lynn
Categories Mashed Potatoes
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Thoroughly squeeze out the moisture from the grated potatoes.
- 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.
- 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.
- 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
- 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened.
- 6. Preheat the oven to 375°F
- 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal.
- 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.
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- Coat a 10-inch pie plate or cast-iron skillet with nonstick cooking spray. Brush 1 teaspoon oil evenly over the surface. Spread half of the potato mixture evenly over the bottom of the pan. Sprinkle with ham and cheese. Spread the remaining potato mixture over top, pressing evenly. Brush the remaining 1 teaspoon oil over the surface. Bake until the underside is golden and the potatoes are tender, about 30 minutes.
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