Ham & Swiss Rosti

Ham & Swiss Rosti

13 Reviews
From: EatingWell Magazine, March/April 2007

Rösti 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. Enjoy with steamed asparagus and chunky applesauce on the side.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large egg
  • 1 cup diced ham, (about 5 ounces)
  • 1 cup shredded part-skim Jarlsberg, or Swiss cheese, divided
  • 1 shallot, minced
  • 1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 4 cups frozen hash brown potatoes
  • 2 tablespoons extra-virgin olive oil, divided


  • Active

  • Ready In

  1. Beat egg in a large bowl. Stir in ham, ½ cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.
  3. Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rosti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rosti back into the pan. Top with the remaining ½ cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.

Nutrition information

  • Per serving: 256 calories; 13 g fat(3 g sat); 1 g fiber; 13 g carbohydrates; 21 g protein; 12 mcg folate; 88 mg cholesterol; 1 g sugars; 0 g added sugars; 118 IU vitamin A; 8 mg vitamin C; 271 mg calcium; 1 mg iron; 247 mg sodium; 178 mg potassium
  • Nutrition Bonus: Calcium (27% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat

Reviews 13

September 08, 2018
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By: islandgirlejfan
Having lived in Europe, I missed having Rosti. I’ve bought it in a package and it’s lackluster unless dressed up. I have a lot to say about this one. One of the main complaints in the comments seems to be it was hard to flip. It is definitely important that a good nonstick pan is used for this dish. I used heavy duty foil as my cover. Before turning the Rosti, I went around several times with a larger pancake turner each time loosening the potato from the pan, using care not to break the round shape....patience will pay here. I slid it on a cookie sheet that had the heavy duty foil on top. (Please note the use of heavy duty) I then picked up the foil, centered it low and then flipped over the pan. Worked well for me, your mileage may vary. I used only the allotted olive oil in the recipe. No more or less. The smell through the house is heavenly! Just the subtle hint of the rosemary shined in aroma and in taste of the dish! I used some leftover spiral ham that we had in the fridge that worked perfectly and added extra depth to the dish. I followed the recipe to the letter, which if you knew me, you would know it doesn’t happen often. I may be on a diet, but I don’t feel that means I’m supposed to give up foods I enjoy or compromise with flavor. This was a very satisfying and enjoyable dish to make....it’s going to be a keeper now!
October 22, 2017
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By: Hap
Tried this with an additional egg. Still a sloppy mess to flip. Maybe I'll take the remaining slop that became a scrambled pile of gunk and make an egg slow cooker breakfast meal adding a dozen eggs. Don't bother with this recipe.
March 12, 2016
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By: EatingWell User
Pretty good with some tweaks On a Sunday, I combined a bag of fresh hash browns, Black Forest ham bits, cheese, two eggs, rosemary, salt and fresh ground pepper in a big plastic container. On Tuesday, I cooked it using coconut oil which I've been experimenting with. It didn't hold together well but was really good. When I took the leftovers for lunch, my office mate raved about how good it smelled. Next time, I'll use Southwest seasoned hashbrowns. Pros: Mix now/cook later with easy ingredients that have a good shelf life Cons: Didn't hold together well but I'm considering it a skillet dish now
June 12, 2015
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By: EatingWell User
Tastes OK, but doesn't hold together Hash browns burn some, but 1 egg is not enough to hold this together in a patty. Ended up with just loose potatoes and ham. Tasted OK. Pros: Tastes good, fairly easy to make Cons: Doesn't stick together, not really low calorie
September 20, 2014
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By: aprilkling
Greasy, messy, and inedible Used a non stick pan (no, actually two, because the first one got coated with cheese and potatoes that couldn't even be scraped off) along with the recommended oil, which did nothing to lubricate the dish and instead was sopped up by the sludgy 1/2 uncooked potato/ham mix. Such a greasy, nasty mess that I simply threw it out. I guess when this comes up on the weight loss meal plan calendar, order pizza instead. About as healthy, and much easier to serve. Pros: promising ingredients Cons: impossible to cook
August 12, 2014
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By: EatingWell User
Quick and delicious, but possible mistake in recipe When I first made this, I had trouble with the cake staying together and for awhile, I made it more as a scramble. But one time my husband made it, and he said he felt it should cook for 14-16 minutes a side rather than 4-6. Now that I do that, I get a lovely potato pancake! And what I love about Eating Well is that nothing is taboo. Potatoes, eggs and cheese are not catastrophic in moderation. Pros: Quick, tastes good, appeals to all family Cons: Easy to eat more than one portion
May 02, 2014
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By: Joyce Moore
no, bad idea if you are trying to lose weight, this recipe is a recipe for disaster, frozen hash browns? whole egg? fried. sorry, I m sure its delicious but maybe for a treat once in a while, if at all. Eat the asparagus, its good for you!
December 30, 2012
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By: rachelwbhome
Flavor was okay, but it was very dry and in spite of using a non-stick pan, stuck to the bottom and fell apart when I tried to flip it. Pros: good flavor Cons: dry
March 06, 2012
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By: TucsonTeeter
Flavorful, filling and quick I made 1/2 of the recipe, but used a full egg and I think the extra was necessary. The skillet was an 8 non-stick skillet, but the rosti stuck and broke apart when I tried to invert it onto the cookie sheet. I wiped out the pan, added the additional oil and did my best to slide the product back in. This serves two very nicely, but if I make it again, I will make 4 patties that can be flipped instead of trying to flip one big piece. My husband really liked the dish and I ate mine with my homemade cinnamon applesauce on top. YUM! Pros: Easy, delicious and quick to assemble Cons: Hard to flip
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