Ham and Cheese Rösti
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 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
directions
- 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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Reviews
-
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!
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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!
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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.
RECIPE SUBMITTED BY
I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley.
I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports.
When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes!
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"My motivation to cook is that I'm always hungry." -Jacques Pepin