Rosti Potatoes with Ham & Cheese

From EatingWell: 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.

READER'S COMMENT:

"Needs more salt and pepper. Otherwise, quite good--reminiscent of potato pancakes. "

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8 Reviews for Rosti Potatoes with Ham & Cheese

03/12/2013

Julia_175

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.

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03/12/2013

Julia_175

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.

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01/06/2013

Fajah

Recommends this recipe

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

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