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Rosti Potatoes with Ham & Cheese

:  March/April 1993

Your rating: None Average: 4.1 (51 votes)

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.


READER'S COMMENT:
"Needs more salt and pepper. Otherwise, quite good--reminiscent of potato pancakes. "
Rosti Potatoes with Ham & Cheese Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)

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Preparation

  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

Per serving: 185 calories; 5 g fat ( 2 g sat , 1 g mono ); 14 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 395 mg sodium; 839 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Season
Winter
Spring
Summer
Fall
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Style/Theme
Entertaining, casual
Kid-friendly
Makeover
Ease of Preparation
Easy
Total Time
1 hour or less
Type of Dish
Appetizer
Main dish, meat
Side dish, potato/starch
Servings
6
Main Ingredient
Pork
Preparation/ Technique
Bake
Ethnic/Regional
Other European
Meal/Course
Appetizers
Breakfast
Brunch
Lunch
Dinner

Publication
March/April 1993
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