Ham And Cheese Rösti Recipes
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 & 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
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RöSTI: SHREDDED POTATO CASSEROLE WITH HAM & EGGS
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- Cook & Grate Potatoes: Fill a large pot halfway with water and bring to a boil. Add potatoes and boil them for 1/2 hour. Remove potatoes from pot and cool them in the fridge for at least two hours or as long as overnight. Once cooled, peel potatoes and grate them into a large bowl using the large holes in a cheese grater.
- Saute Onions & Ham: Melt butter in a medium skillet over medium-low heat. Add onions and cook for 5 minutes, until translucent. Add ham and cook, stirring, for 2 minutes. Scrape the mixture into the bowl with the potatoes.
- Assemble the Casserole: Preheat oven to 400°F. Add yogurt, mustard, cheese, salt, pepper and cayenne to the bowl with the potatoes, ham and onions. Toss gently to combine (I like using my hands for this) Spread potato mixture evenly into a baking dish (about 13 x 9–inch) coated with cooking spray or lightly oiled. Bake for 25 minutes. Turn the heat up to broil and cook for 4-5 minutes longer, checking every minute, until the top is lightly browned. Turn the heat back down to 400. Remove the casserole from the oven. With the back of a tablespoon, make 8 indentations in top of the casserole. Crack 1 egg into each hole. Return dish to oven. Bake at 400° for 10-12 minutes or until egg whites are firm and yolks barely move when pan is jiggled. Cut into 8 pieces. Garnish with chives, parsley or scallions, sour cream or yogurt, if desired. Serve immediately.
- For brunch or lunch, a simple green salad or steamed asparagus would be a good accompaniment.
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