Rösti With Black Forest Ham And Chives Recipes

RöSTI WITH BLACK FOREST HAM AND CHIVES

Rösti with Black Forest Ham and Chives image

Categories Herb Onion Potato Appetizer Breakfast Brunch Side Bake Sauté Valentine's Day Mother's Day Father's Day Ham Winter Chive Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

6 tablespoons (3/4 stick) butter
3/4 cup chopped onion
1 1/4 pounds russet potatoes, peeled, coarsely grated
1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
1/4 cup chopped fresh chives
2 large eggs

Steps:

Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.
Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.
Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.

BLACK FOREST HAM ROLL-UPS

Black Forest Ham Roll-Ups image

We love to entertain at home and the office. Ham and cheese rolled in tortillas make a quick and easy appetizer that's easy to transport. -Susan Zugehoer, Hebron, Kentucky

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) cream cheese, softened
2 teaspoons minced fresh parsley
2 teaspoons dried celery flakes
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup dried cranberries, chopped
2 green onions, chopped
5 flour tortillas (10 inches), room temperature
1/2 pound thinly sliced Black Forest deli ham
1/2 pound thinly sliced Swiss cheese

Steps:

In a small bowl, mix the first 7 ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour., Just before serving, unwrap and cut each tortilla crosswise into 16 slices.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0g fiber), Protein 2g protein.

HAM AND CHEESE RöSTI

Ham and Cheese Rösti image

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

Ingredients

1 large egg
1 cup ham, diced (about 5 ounces)
1 cup low-fat cheese, shredded
1 shallot, minced
1/4 teaspoon dried rosemary
1/2 teaspoon ground pepper
1/4 teaspoon salt
4 cups frozen hash brown potatoes
2 teaspoons extra virgin olive oil, divided

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.

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