Rösti With Black Forest Ham And Chives Food

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HAM AND CHEESE RöSTI



Ham and Cheese Rösti image

From Eating Well magazine March/April 2007. This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch.

Provided by ksduffster

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

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 ROSTI



Ham & Swiss Rosti image

This recipe was from EatingWell recipes. They wrote "Rosti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper". I made a few changes to the original recipe (like using garlic instead of rosemary). It was very easy to make and delicious. We served this with a nice salad. My whole family liked it!

Provided by Jennibear

Categories     One Dish Meal

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

2 eggs, lightly beaten
1 cup diced ham (about 5 oz)
1 cup shredded swiss cheese (or cheddar)
1 shallot, minced (or onion)
1 teaspoon chopped garlic (or fresh rosemary)
1/2 teaspoon salt
3 -4 cups shredded hash brown potatoes (fresh or frozen, thawed)
2 tablespoons extra virgin olive oil
2 tablespoons margarine or 2 tablespoons butter

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!

Nutrition Facts : Calories 280.4, Fat 18.9, SaturatedFat 6.7, Cholesterol 74.4, Sodium 507.6, Carbohydrate 17.8, Fiber 1.2, Sugar 1.2, Protein 11.1

BLACK FOREST HAM AND BRIE OPEN FACED MELTS



Black Forest Ham and Brie Open Faced Melts image

This is another one of my little sandwich favorites. I haven't made it for a long time and its making me hungry!

Provided by Melanie B.

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 baguette, split in half lengthwise with some of the bread removed
1/4 cup blackberry preserves
1 lb black forest ham, sliced thinly
1/2 lb brie cheese, rind removed and cut into strips
salt
pepper

Steps:

  • Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
  • Broil for about 4-5 minutes until cheese is melted.
  • Cut into pieces and serve.

Nutrition Facts : Calories 740.7, Fat 28.9, SaturatedFat 13.9, Cholesterol 121.4, Sodium 2533.7, Carbohydrate 77.2, Fiber 5.1, Sugar 10.2, Protein 40.7

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SWISS RöSTI: EASY RECIPE PLUS 10 TIPS FOR SUCCESS - SWISS FAMILY FUN

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  • Potatoes for Rösti. It’s best to use an all-purpose potato that’s not too starchy and not too waxy. You need the potato to retain its shape a bit and not dissolve into mush, but not so sturdy that you taste each strand.
  • Pre-boiling the potatoes. Traditional Swiss Rösti recipes instruct you to parboil the potatoes the night before and cool them overnight before grating them.
  • Grating Rösti potatoes. Most Swiss cooks grate the potatoes by hand on a grater with large holes, called a Rösti-Raffel in Switzerland. I’ve done this many times but I don’t like it.
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