Rsti With Parma Ham And Emmenthal Recipes
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.
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.
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