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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.
I added some feta cheese and finely chopped broccoli, to make it a one-pot meal. I shredded my own potatoes as well for the has brown potatoes. Also, instead of one giant potato pattie, I did smaller ones for ease of flippage. I can't use non-stick cookware, so my frying pans are all iron (and super heavy). The taste was great with the rosemary and shallots.
This was a great way to use up leftover ham. It was fairly easy to make and turned out crisp not soggy, like potatoes can sometimes be.