Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 1 cup of diced ham

  3. 4 ounces shredded Jarlsberg cheese , divided

  4. 1 shallot , minced

  5. 1 teaspoon chopped fresh rosemary

  6. 1/2 teaspoon freshly ground pepper

  7. 1/4 teaspoon salt

  8. 4 cups refrigerated shredded potato es

  9. 2 tablespoons extra-virgin olive oil , divided

Instructions Jump to Ingredients ↑

  1. In a large bowl, lightly beat egg and stir in ham, ½ cup cheese, minced shallots, rosemary, pepper and salt. Mix in potatoes until combined.

  2. In a large skillet, heat oil over medium heat. Scoop the potato mixture into the skillet and carefully pat it into an even round. Cover and cook until the bottom has browned - about 5-8 minutes.

  3. Place a baking sheet or large plate on top of the skillet and carefully invert the rösti out of the pan. If needed, use a paper towel to remove any browned bits from the skillet. Place it back on the burner and add the remaining 1 tablespoon oil. Gently slide the rösti back into the skillet. Scatter the top with the remaining cheese - cover and continue to cook the second side is golden and crispy, about 5-8 minutes. Remove and cut into wedges to serve.


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