Rösti With Black Forest Ham And Chives
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
58
Spice
39
Sweetness
47
Sourness
37
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Preheat oven to 425°F
3
Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat
4
Add onion; sauté 5 minutes
5
Place 2 1/2 cups grated potatoes in medium bowl
6
Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use)
7
Stir onion mixture, ham, and chives into potatoes
8
Melt 2 tablespoons butter in same skillet over high heat
9
Add potato mixture
10
Using spatula, press mixture to even thickness, covering skillet bottom completely
11
Cook 2 minutes
12
Reduce heat to medium-high
13
Cook until potato cake is golden on bottom, about 7 minutes
14
Loosen cake; slide out onto large plate or rimless baking sheet
15
Turn skillet upside down atop cake
16
Invert skillet and plate, dropping cake back into skillet
17
Cook cake until golden on bottom, about 7 minutes
18
Place skillet in oven
19
Bake until Rösti is crisp, about 7 minutes
20
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat
21
Crack each egg and drop into skillet
22
Sprinkle with salt and pepper
23
Partially cover skillet; cook until egg whites are set, about 3 minutes
24
Cut Rösti into 4 wedges
25
Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg
26
Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat
27
Add onion; sauté 5 minutes
28
Place 2 1/2 cups grated potatoes in medium bowl
29
Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use)
30
Stir onion mixture, ham, and chives into potatoes
31
Melt 2 tablespoons butter in same skillet over high heat
32
Add potato mixture
33
Using spatula, press mixture to even thickness, covering skillet bottom completely
34
Cook 2 minutes
35
Reduce heat to medium-high
36
Cook until potato cake is golden on bottom, about 7 minutes
37
Loosen cake; slide out onto large plate or rimless baking sheet
38
Turn skillet upside down atop cake
39
Invert skillet and plate, dropping cake back into skillet
40
Cook cake until golden on bottom, about 7 minutes
41
Place skillet in oven
42
Bake until Rösti is crisp, about 7 minutes
43
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat
44
Crack each egg and drop into skillet
45
Sprinkle with salt and pepper
46
Partially cover skillet; cook until egg whites are set, about 3 minutes
47
Cut Rösti into 4 wedges
48
Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg