Ham Swiss Rosti
Savor the irresistible flavors of Ham Swiss Rosti, a hearty and comforting dish that combines crispy golden potatoes with a gooey, savory filling. This Swiss-inspired recipe features Yukon Gold potatoes grated and layered to perfection, enveloping a rich blend of chopped ham and melted Swiss cheese. Enhanced with the buttery crispness of a perfectly pan-fried crust and a sprinkle of fresh chives, this dish is as visually appealing as it is delicious. Ready in just 45 minutes, this recipe is ideal for brunch, lunch, or a cozy dinner. Serve hot and slice into wedges for a crowd-pleasing dish that’s both satisfying and easy to make. Perfectly balanced flavors and textures make this Ham Swiss Rosti a must-try comfort food masterpiece.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 150 grams Ham
- 150 grams Swiss cheese
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives
Instructions
Peel and grate the Yukon Gold potatoes using a box grater. Place the grated potatoes in a large bowl of cold water and let them soak for 10 minutes to remove excess starch.
While the potatoes soak, finely chop the ham, grate the Swiss cheese, and set both aside. Wash and finely chop the chives.
Drain the potatoes and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Transfer the potatoes to a large bowl.
Add salt, black pepper, and 1 tablespoon of chopped chives to the grated potatoes, mixing well.
In a non-stick skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat.
Add half of the grated potato mixture to the skillet, spreading it evenly to form a flat, round layer.
Top the potato layer with the chopped ham and grated Swiss cheese, leaving a small border around the edges.
Carefully add the remaining grated potato mixture on top, pressing gently to seal the edges and cover the filling evenly.
Reduce the heat to medium-low and cook the rosti for 8–10 minutes, or until the bottom is golden and crispy.
Using a large plate or lid, carefully flip the rosti onto the plate, then slide it back into the skillet to cook the other side. Add the remaining butter and olive oil to the skillet to prevent sticking.
Cook the second side for another 8–10 minutes, or until it is golden and crispy, and the filling is melted.
Slide the rosti onto a cutting board, garnish with the remaining chopped chives, and let it rest for 2 minutes before slicing into wedges. Serve hot and enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 11.9 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1642 mg | 126% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5684 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
