Prep 25 mins
Cook 0 mins
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.
- 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.
This had a delicious flavor with the rosemary. I didn't want to fool with the flipping, so I used a cast iron skillet, browned it well on the bottom, then just stuck the whole skillet under the broiler until the top looked set and started to brown. Then added the cheese and broiled a few more seconds. Thanks for sharing!
I didn't have a lot of luck with this tecnique! I had to cook the first side for 15 minutes so that it was cooked, so when I went turn it out onto the sheet a goodly amount stayed in the pan, whick I scraped off onto the top of the rosti. When I "slid" if off the sheet back into the pan it broke apart and looked more like scrambled hash browns. So I patted it down and made it into a round again and put the extra cheese on top, didn't look too bad. Had to cook it longer again than called for to crisp it up. It looked beautiful in the pan when done! Broke all apart when cut and put on the plates. Sorry for technique I would say a three, but in the end it tasted very good, a four. Sorry but it's not something I would make again, way to frustrating!
Follow the recipe, but I didn't have much luck with this recipe. It turned out mushy and had a weird flavor. I would not make this again.