Ham And Swiss Potato Rosti Recipes

CRISPY POTATO ROSTI

Steps:

• Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
• Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
• Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
• Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
• Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
• Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
• TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
• Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
• Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
• Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
• Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
• Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

SWISS ROSTI (CRISP AND GOLDEN POTATOES)

Steps:

• 1. Peel potatoes and grate into a bowl. Using a hand grater with large holes is the traditional way
• 2. Melt 2-4 Tbsp. butter in an 8-inch non-stick pan. Add the grated potatoes about 1 inch deep and add salt to taste.
• 3. Cook over medium heat for 3 or 4 minutes, stirring occasionally to coat the potatoes evenly with butter. Pat the potatoes into a cake with a spatula and let cook for 10 minutes, uncovered. Cover and cook for another 5 to 10 minutes.
• 4. When the bottom of the potato cake is golden brown, place a plate, just slightly smaller than the pan, inverted over the potatoes. Then invert the pan, holding onto the plate. Remove the pan and set it back on the stove. Add another tablespoon of butter and let it melt.
• 5. Slide the Rosti back into the pan, golden side up, and cook about 15 minutes longer, pressing down once or twice to make the pancake stick together more. You can cover it to get the potatoes cooked in the middle, but remove the cover at least 5 minutes before the end so that your pancake is crispy on the outside.
• 6. Slide the Rosti onto plate and serve by cutting into wedges. Salt and pepper to taste.
• 7. NOTE: You may also add parsley, onions, nutmeg or ground paprika.

HAM & SWISS ROSTI

Steps:

• In a large skillet, heat olive oil and butter. Add ham and onions and saute until onions are tender. Meanwhile, in a large bowl, combine eggs, swiss cheese, garlic, salt and potatoes. Mix in ham and onions. Pour into large skillet on medium heat. Press mixture down firmly into pan. Cook for 12-15 minutes. Place a large plate over the skillet and turn over onto plate. Slide back into the skillet to cook the potato mixture on the other side. You will need to make sure there is enough oil in the pan to prevent sticking. Continue to cook for about another 10 minutes. Slide back on to the plate and cut into wedges. This comes out crispy and delicious!

HAM AND CHEESE RöSTI

Steps:

• 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.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

HAM AND SWISS POTATO ROSTI

Steps:

• Cook onion in 1 tsp oil over medium heat for five minutes, or until tender. Remove to a large bowl. Add potatoes, 1/2 cup cheese, spinach ham and egg whites to the bowl and combine.
• Heat two tsp oil over medium heat in a nonstick skillet. Put potato mixture into skillet, pressing down lightly. Cook five minutes. Lift edges and tilt skillet to allow uncooked portion to flow underneath.
• Place a large plate over the skillet. Invert potatoes onto plate. Heat remaining oil over medium heat. Slide potatoes, uncooked side down, back into skillet. Sprinkle with remaining cheese. Cook 5 minutes or until rosti is browned and cheese is melted. Let stand 5 minutes.