Rosti Potatoes with Ham & Cheese

7 Reviews
From: EatingWell Magazine March/April 1993

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
  • 1/4 cup chopped scallions, (4 scallions)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil, divided
  • 2/3 cup smoked ham, finely chopped (3 ounces)
  • 1/2 cup grated extra-sharp Cheddar cheese, (1 1/2 ounces)

Preparation

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  • Ready In

  1. Position oven rack at the lowest level. Preheat oven to 450 °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 teaspoon 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 teaspoon oil over the surface. Bake until the underside is golden and the potatoes are tender, about 30 minutes.
  4. Carefully loosen edges with a thin metal spatula or a knife. Shake the pie plate or pan to be sure the potatoes are sliding freely. Invert a serving platter over the pie plate or pan. Grasp the platter and the baking dish with oven mitts and carefully turn over. Remove the pie plate or pan. Cut into wedges with a serrated knife. Serve hot or at room temperature.

Nutrition information

  • Per serving: 185 calories; 5 g fat(2 g sat); 2 g fiber; 27 g carbohydrates; 7 g protein; 3 mcg folate; 14 mg cholesterol; 0 g sugars; 0 g added sugars; 118 IU vitamin A; 1 mg vitamin C; 54 mg calcium; 0 mg iron; 395 mg sodium; 840 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 7

March 12, 2013
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By: jdavis47
I liked it over all. I just used frozen hash browns to save time and they worked well. I just didn't like that the green onions on the surface burnt to a crisp.
January 05, 2013
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By: Fajah
Delicious! I made this for dinner and it was so good! There were some variations to the recipe however. I wanted a more savory taste with the Yukon potatoes and elected to add a whole cup of smoked Gouda cheese. I don't eat pork so I substituted the ham for cut slices of beef bacon. With the smoked Gouda and the creamy taste of the potatoes it was really hard not to eat half the skillet! (I cooked it in a cast-iron skillet that is well seasoned.) This was a crowd pleaser and I will make this again! Pros: Easy to make
September 09, 2012
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By: chumlette
Question -- do you cook the potatoes until they are done? Or are they par-boiled? It just said, bring them to a boil, etc. Thanks.
August 03, 2012
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By: EatingWell User
Was very good, if a little bland. Will add bell peppers and onions next time for a more varied flavor, and perhaps a little extra cheese.
May 15, 2012
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By: EatingWell User
great dish I cheated - used a bag of the shredded Simply Potatoes; that made prep super quick. Only other change I made was I sauted a small sweet onion for mixture, using the scallions on top for presentation. We served this with grilled chicken, wonderful meal!!!! Pros: easy
August 30, 2010
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By: EatingWell User
Needs more salt and pepper. Otherwise, quite good--reminiscent of potato pancakes.
April 08, 2010
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By: EatingWell User
This dish has it all; attractive and a snap to make with a food processor. I made it in place of scalloped potatoes for Easter Dinner and everyone liked it and it was so much easier to make.