Ham and Swiss Rösti (Adapted from Eating Well)1 large egg
1 cup of diced ham
4 ounces shredded Jarlsberg cheese, divided
1 shallot, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups refrigerated shredded potatoes
2 tablespoons extra-virgin olive oil, divided
In a large bowl, lightly beat egg and stir in ham, 1/2 cup cheese, minced shallots, rosemary, pepper and salt. Mix in potatoes until combined.
In a large skillet, heat oil over medium heat. Scoop the potato mixture into the skillet and carefully pat it into an even round. Cover and cook until the bottom has browned - about 5-8 minutes.
Place a baking sheet or large plate on top of the skillet and carefully invert the rösti out of the pan. If needed, use a paper towel to remove any browned bits from the skillet. Place it back on the burner and add the remaining 1 tablespoon oil. Gently slide the rösti back into the skillet. Scatter the top with the remaining cheese - cover and continue to cook the second side is golden and crispy, about 5-8 minutes. Remove and cut into wedges to serve.
Makes about 4 servings.
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Oh, Joe, you made Rosti tonight. I was born and raised in Zurich, Switzerland, and was brought up on Rosti. My Dad made it several times a week as a side dish, he added a little onion to it, and if we had meat or fish we had it without added ingredients like you did. If it was to be the main dish, then it was just like yours.
ReplyDeleteBravo, Joe, for a great dish for all America to see and learn about. I always have potatoes in the fridge, with skins on. but totally cooked whole, and when I get a litte homesick, I start peeling a couple of potatoes and proceed to the frying pan, I grate them. Sometimes I will add a couple of fried eggs on top and then some Gruyere cheese. This will make me feel like a Swiss Girl again,for one whole day. Thanks for your great Blog. Rita
P.S. I have a great Fondu Recipe, are you interested?
Rita - Great story! Feel free to send the fondue recipe along!
ReplyDelete