HAM & SWISS ROSTI
Ham & Swiss Rosti
- 2 large eggs
- 2 cups cooked ham, diced
- 1 cup shredded Swiss or Jarlsberg cheese (I used a little more)
- 1 onion or shallot, diced
- 1 teaspoon chopped fresh rosemary (1/4 teaspoon dried)
- salt and pepper to taste
- 4 cups hashbrown potatoes (I used a bag of Simply Potatoes)
- 2 tablespoons extra virgin olive oil, divided
Beat eggs in a large bowl.
Stir in ham, 1/2 of cheese, onion, rosemary, salt and pepper.
Add potatoes and stir to combine.
Heat 1 tablespoon oil in a large skillet and pat mixture into pan.
Cover and cook 15 minutes without turning.
Remove skillet from heat and flip mixture onto a round cookie sheet.
Return skillet to heat and add remaining oil.
Slide mixture back into skillet and top with cheese.
Cover and cook on low another 15 minutes or until browned.
Often Rösti is simply shaped inside of the frying pan. They are most often pan fried, but can also be baked in the oven. Although basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch.
So, I was standing in the store looking right at the bags of Simply Potato Hashbrowns and when I got home, I had picked up the Simply Potato Diced Potaotes and not Hashbrowns! Oh well, my bad! :) So I have what you call an almost Rosti which I might add is very delicious!
If you've never tried Jarlsberg cheese, it is out of this world good! I call it a cousin to Swiss!
Recipe from our local newspaper, The Cincinnati Enquirer!