Rosti Potatoes with Ham & Cheese
Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.
2 lbs. all-purpose potatoes (about 8), preferably Yukon Gold, peeled and quartered
1/4 cup chopped scallions
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
2/3 cup smoked ham (3 oz.), finely chopped
1/2 cup grated extra-sharp Cheddar cheese (1.5 oz.)
Preheat oven to 450 degrees F and set oven rack at the lowest level. In a medium-sized saucepan, cover potatoes with cold water. Cover and bring to a boil. Drain and refresh with cold water. When cool enough to handle, grate, by hand or in a food processor. Transfer to a bowl. Add scallions, salt and pepper; toss with a fork until mixed.
Coat a 10-inch pie plate or cast-iron skillet with nonstick cooking spray. Brush half the oil evenly over the surface. Spread half of the potato mixture evenly over the bottom of the pan. Sprinkle with ham and cheese. Spread the remaining potato mixture over top, pressing evenly. Brush the remaining oil over the surface. Bake for about 30 minutes, or until the underside is golden and the potatoes are tender.
With a thin metal spatula or a knife, carefully loosen edges. Shake the pie plate or skillet to be sure the potatoes are sliding freely. Invert a serving platter over the pie plate or skillet. Grasp the platter and the baking dish with oven mitts and carefully turn over. Remove the pie plate or skillet. Cut into wedges with a serrated knife. Serve hot or at room temperature.
Makes 6 servings.
236 calories per serving: 10 g protein, 6 g fat, 37 g carbohydrate; 451 mg sodium; 19 mg cholesterol.
Use a salt substitue to reduce sodium content.