Rsti with Parma Ham and Emmenthal
Transform your breakfast or brunch table with this decadent Rösti with Parma Ham and Emmenthal recipe—a crispy, golden potato pancake layered with savory slices of Parma ham and topped with melted, nutty Emmenthal cheese. This Swiss-inspired dish combines simple yet luxurious ingredients for an irresistible medley of textures and flavors. The rösti is pan-fried to perfection, ensuring a golden crust, then elevated under the broiler as the cheese melts and bubbles into gooey perfection. Garnished with fresh parsley for a pop of color and brightness, it makes for the ultimate comfort food that’s as visually stunning as it is delicious. Perfect for a crowd-pleasing brunch or lunch, this recipe strikes the ideal balance between rustic and indulgent. Keywords: crispy rösti, Parma ham, Emmenthal cheese, Swiss potato pancake, easy brunch recipes.
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Recipe Information
Ingredients
- 4 large Potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 slices Parma ham
- 150 grams Emmenthal cheese
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and coarsely grate them using a box grater or food processor.
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible to ensure the rösti will be crispy.
Transfer the grated potatoes into a mixing bowl. Add salt, ground black pepper, and toss to combine.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a medium-sized frying pan over medium heat.
Add half of the grated potatoes to the pan. Spread them out evenly and press down gently with a spatula to form an even layer.
Cook for 7-8 minutes on one side, or until the bottom is golden and crispy. Carefully flip the rösti onto the other side using a large plate or spatula. Add an additional tablespoon of butter if needed.
Cook for another 7-8 minutes until the other side is also golden and crispy. Slide the rösti onto a plate and repeat with the remaining potato mixture to create a second rösti.
Once both rösti are cooked, preheat your oven’s broiler (grill) to medium-high.
Place one rösti on a baking tray. Top with grated Emmenthal cheese and slices of Parma ham.
Place the rösti under the broiler for 2-3 minutes, or until the cheese has melted and bubbled slightly.
Remove from the oven and sprinkle with freshly chopped parsley for garnish.
Cut into wedges and serve immediately while hot and crispy.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 15.0 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1720 mg | 132% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6877 mg | 146% | |
*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.
