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Rosti Potatoes with Ham and Cheese

  • Prep Time -
  • Cook Time -
  • Serves 6
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (130 Ratings): 4 out of 5 stars

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All 4 Reviews


1. Ingredients

  1. 2 pounds all-purpose potatoes, preferably Yukon Gold, peeled and quartered
  2. 1/4 cup chopped scallions
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground pepper
  5. 2 teaspoons extra-virgin olive oil, divided
  6. 2/3 cup smoked ham, finely chopped
  7. 1/2 cup grated extra-sharp Cheddar cheese

Nutrition Info

Per Serving

  • Calories: 209 kcal
  • Carbohydrates: 27 g
  • Dietary Fiber: 3 g
  • Fat: 7 g
  • Protein: 8 g
  • Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. Position oven rack at the lowest level. Preheat oven to 450 degrees F.
  2. Cover potatoes with cold water in a medium saucepan. Cover and bring to a boil. Drain and refresh with cold water. When cool enough to handle, grate the potatoes. Transfer to a bowl. Add scallions, salt and pepper; toss with a fork until mixed.
  3. Coat a 10-inch pie plate or cast-iron skillet with nonstick cooking spray. Brush 1 tsp. oil evenly over the surface. Spread half of the potato mixture evenly over the bottom of the pan. Sprinkle with ham and cheese. Spread the remaining potato mixture over top, pressing evenly. Brush the remaining 1 tsp. oil over the surface. Bake until the underside is golden and the potatoes are tender, about 30 minutes. Carefully loosen edges with a thin metal spatula or a knife. Shake the pie plate or skillet to be sure the potatoes are sliding freely. Invert a serving platter over the pie plate or skillet. Grasp the platter and the baking dish with oven mitts and carefully turn over. Remove the pie plate or skillet. Cut into wedges with a serrated knife. Serve hot or at room temperature.

Yield: 6 servings

3. Still Hungry?

Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.

Rate This Recipe

Average (130 Ratings): 4 out of 5 stars

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  • Rosti. Love them

    mbr0457 - January 1, 2007 10:39:43 AM PST
    Happy New Year. I learned about Rosti\'s on the little island of Boracay in the Philippines last year. There was a little restaruant making these little things for breakfast, they were awsome. I\'ve been making them ever since. I made the the morning after Christmas with the left over Honey Baked Ham the day before I saw this review. They are time consuming to make but well worth it. Enjoy

    3 of 3 found this review helpful.

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  • time

    2pac - July 7, 2007 04:09:39 PM PST
    How long do you boil the potatoes for??? before refreshing them with cold water???

    2 of 2 found this review helpful.

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  • I have made a similar recipe

    gorgar11 - April 9, 2009 12:28:52 PM PST
    You do not need to boil the potatoes. The directions say to add the potatoes to cold water, then bring to a boil, then rinse in cold water. By the time the water comes to boiling, the potatoes are partially cooked. They will finish cooking in the oven.

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  • time

    May - January 8, 2008 05:44:34 AM PST
    good question, how long we should boil the potatoes?

    thanx

    0 of 2 found this review helpful.

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