Rösti With Black Forest Ham And Chives Food

RöSTI WITH BLACK FOREST HAM AND CHIVES

Steps:

• Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.
• Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.
• Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.

RöSTI WITH PARMA HAM AND EMMENTHAL

Steps:

• 1. Thoroughly squeeze out the moisture from the grated potatoes.
• 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.
• 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.
• 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
• 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened.
• 6. Preheat the oven to 375°F
• 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal.
• 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.

BLACK FOREST HAM ROLL-UPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour., Just before serving, unwrap and cut each tortilla crosswise into 16 slices.

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.