Rsti With Parma Ham And Emmenthal Recipes

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RöSTI WITH PARMA HAM AND EMMENTHAL



Rösti With Parma Ham and Emmenthal image

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

2 large potatoes, peeled and grated
salt and black pepper, freshly ground
40 g butter, 25g melted
1 garlic clove, crushed
1 egg
1 sprig thyme
1 onion, chopped
200 g parma ham, finely sliced
200 g emmenthaler cheese, finely sliced

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



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

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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