Best 4 Rösti With Parma Ham And Emmenthal Recipes

RöSTI (ROESTI)

Steps:

• Peel the cooked potatoes and grate them through a coarse grater.
• Slice the onions into thin wedges.
• Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
• Add the grated potatoes and the salt and stir through.
• Fry while stirring them around in the pan for about 3 to 5 minutes.
• Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
• Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
• Serve immediately.

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

RöSTI

Steps:

• Grate potatoes and squeeze out excess liquid.
• Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
• Cook until golden brown, about 10 minutes, adjusting heat as necessary.
• Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
• Continue cooking until browned all over, turning again if necessary.
• Garnish with chopped fresh parsley.

RöSTI WITH PARMA HAM AND EMMENTHAL

Steps:

• 1. Thoroughly squeeze out the moisture from the grated potatoes.
• 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.
• 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.
• 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
• 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened.
• 6. Preheat the oven to 375°F
• 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal.
• 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.