Best 6 Rösti With Parma Ham And Emmenthal Recipes

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Rösti, a traditional Swiss dish, is a delectable combination of crispy, golden-brown shredded potatoes and flavorful fillings. It's a versatile dish that can be served as a main course or a side, and it pairs wonderfully with a variety of accompaniments. In this article, we'll explore two exciting recipes for rösti: one featuring the classic combination of Parma ham and Emmenthal cheese, and another showcasing the vibrant flavors of smoked salmon and creamy Boursin cheese. Both recipes promise a delightful culinary experience, sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RöSTI (SWISS POTATO CAKE WITH ONION)



Rösti (Swiss Potato Cake With Onion) image

In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine.

Provided by Sandi From CA

Categories     Potato

Time 11h45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs large yellow-fleshed potatoes such as yukon gold potatoes
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted butter
2 tablespoons vegetable oil

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
  • Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
  • Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
  • Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
  • Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
  • Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
  • Cook until underside is golden brown, about 5 minutes.
  • Transfer to a cutting board and cut into 6 wedges.

Nutrition Facts : Calories 214.6, Fat 12.3, SaturatedFat 5.5, Cholesterol 20.3, Sodium 296.9, Carbohydrate 24.8, Fiber 2.3, Sugar 1.8, Protein 2.4

RöSTI



Rösti image

Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.

Provided by TasteAtlas

Categories     Side Dish

Yield 4 servings

Number Of Ingredients 4

4 large potatoes, waxy and starchy
2 tbsp lard or butter
2 tbsp vegetable oil
salt, to taste

Steps:

  • Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
  • Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
  • When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

RöSTI WITH PARMA HAM AND EMMENTHAL



Rösti With Parma Ham and Emmenthal image

For a delicious, dish try Mike Robinson's potato pancake, flavoured with Parma ham and Emmenthal cheese .

Provided by Lavender Lynn

Categories     Mashed Potatoes

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 large potatoes, peeled and grated
salt and black pepper, freshly ground
40 g butter, 25g melted
1 garlic clove, crushed
1 egg
1 sprig thyme
1 onion, chopped
200 g parma ham, finely sliced
200 g emmenthaler cheese, finely sliced

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.

HAM & SWISS ROSTI



Ham & Swiss Rosti image

This recipe was from EatingWell recipes. They wrote "Rosti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper". I made a few changes to the original recipe (like using garlic instead of rosemary). It was very easy to make and delicious. We served this with a nice salad. My whole family liked it!

Provided by Jennibear

Categories     One Dish Meal

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

2 eggs, lightly beaten
1 cup diced ham (about 5 oz)
1 cup shredded swiss cheese (or cheddar)
1 shallot, minced (or onion)
1 teaspoon chopped garlic (or fresh rosemary)
1/2 teaspoon salt
3 -4 cups shredded hash brown potatoes (fresh or frozen, thawed)
2 tablespoons extra virgin olive oil
2 tablespoons margarine or 2 tablespoons butter

Steps:

  • In a large skillet, heat olive oil and butter. Add ham and onions and saute until onions are tender. Meanwhile, in a large bowl, combine eggs, swiss cheese, garlic, salt and potatoes. Mix in ham and onions. Pour into large skillet on medium heat. Press mixture down firmly into pan. Cook for 12-15 minutes. Place a large plate over the skillet and turn over onto plate. Slide back into the skillet to cook the potato mixture on the other side. You will need to make sure there is enough oil in the pan to prevent sticking. Continue to cook for about another 10 minutes. Slide back on to the plate and cut into wedges. This comes out crispy and delicious!

Nutrition Facts : Calories 280.4, Fat 18.9, SaturatedFat 6.7, Cholesterol 74.4, Sodium 507.6, Carbohydrate 17.8, Fiber 1.2, Sugar 1.2, Protein 11.1

RöSTI WITH BLACK FOREST HAM AND CHIVES



Rösti with Black Forest Ham and Chives image

Categories     Herb     Onion     Potato     Appetizer     Breakfast     Brunch     Side     Bake     Sauté     Valentine's Day     Mother's Day     Father's Day     Ham     Winter     Chive     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
3/4 cup chopped onion
1 1/4 pounds russet potatoes, peeled, coarsely grated
1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
1/4 cup chopped fresh chives
2 large eggs

Steps:

  • Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.
  • Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.
  • Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.

RöSTI (ROESTI)



Rösti (Roesti) image

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie

Provided by Charlotte J

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/4 lbs potatoes, boiled in their jackets the day before (1kg)
2 -3 tablespoons butter (a must)
1 -2 medium onion
salt

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.

Nutrition Facts : Calories 254.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 66.8, Carbohydrate 46.2, Fiber 6, Sugar 3.1, Protein 5.4

Tips:

  • Choose the best potatoes: Look for firm, unblemished potatoes that are high in starch content, such as Yukon Gold, Russet, or Bintje. Starchy potatoes will help the rösti hold its shape better during cooking.
  • Shred the potatoes finely: This will help them cook evenly and create a crispy texture.
  • Season the potatoes well: Salt and pepper are essential, but you can also add other herbs and spices to taste, such as garlic powder, onion powder, or paprika.
  • Press the potatoes into a compact cake: This will help them stay together during cooking and prevent them from falling apart.
  • Cook the rösti over medium heat: This will allow them to cook through without burning.
  • Flip the rösti carefully: Use a wide spatula to gently flip the rösti halfway through cooking to ensure even browning.
  • Serve the rösti immediately: Rösti is best enjoyed hot and crispy, so serve it as soon as it's cooked.

Conclusion:

Rösti with Parma ham and Emmenthal is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover potatoes, and it's sure to be a hit with your family and friends. With its crispy exterior, tender interior, and flavorful toppings, this dish is a true culinary delight. So next time you're looking for a quick and easy meal, give rösti a try – you won't be disappointed!

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