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Rosti Potatoes with Ham & Cheese

March/April 1993

Your rating: None Average: 4.1 (60 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

8 Reviews for Rosti Potatoes with Ham & Cheese

03/12/2013

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.

Comments
03/12/2013

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.

Comments
01/06/2013
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!

Easy to make
Comments
09/09/2012
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.

Comments (1)

2 comments

 
Fajah wrote 1 year 38 weeks ago

I cooked them until done and

I cooked them until done and it was okay.

08/03/2012
Anonymous

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.

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