Ham And Cheese Rösti Recipes

HAM AND CHEESE RöSTI

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 & SWISS ROSTI

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!

RöSTI WITH PARMA HAM AND EMMENTHAL

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.

CHEESE ROSTI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
• Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.