Post by Loupy on Aug 29, 2013 18:15:28 GMT -7
Rosti Potatoes with Ham & Cheese
From: www.cooking.com/
Source: © EatingWell Magazine
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.
Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 6 servings
INGREDIENTS
2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
OR a large package of hash browns found in the refrigerator section
1/4 cup chopped scallions (4 scallions)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil, divided
2/3 cup smoked ham, finely chopped (3 ounces)
1/2 cup grated extra-sharp cheddar cheese (1 1/2 ounces)
DIRECTIONS
Position oven rack at the lowest level.
Preheat oven to 450°F.
Cover potatoes with cold water in a medium saucepan.
Cover and bring to a boil.
Drain and refresh with cold water.
When cool enough to handle, grate the potatoes.
(Skip the directons for potatoes of using refrigerated)
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 1 teaspoon 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 1 teaspoon oil over the surface.
Bake until the underside is golden and the potatoes are tender, about 30 minutes.
Carefully loosen edges with a thin metal spatula or a knife.
Shake the pie plate or pan to be sure the potatoes are sliding freely.
Invert a serving platter over the pie plate or pan.
Grasp the platter and the baking dish with oven mitts and carefully turn over.
Remove the pie plate or pan.
Cut into wedges with a serrated knife.
Serve hot or at room temperature.
Nutrition Facts
Calories: 185
Fat. Total: 5g
Saturated Fat: 2g
Protein: 7g
Carbohydrates, Total: 27g
Fiber: 2g
Cholesterol: 14mg
Sodium: 395mg
© EatingWell Magazine. All rights reserved.
From: www.cooking.com/
Source: © EatingWell Magazine
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.
Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 6 servings
INGREDIENTS
2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
OR a large package of hash browns found in the refrigerator section
1/4 cup chopped scallions (4 scallions)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil, divided
2/3 cup smoked ham, finely chopped (3 ounces)
1/2 cup grated extra-sharp cheddar cheese (1 1/2 ounces)
DIRECTIONS
Position oven rack at the lowest level.
Preheat oven to 450°F.
Cover potatoes with cold water in a medium saucepan.
Cover and bring to a boil.
Drain and refresh with cold water.
When cool enough to handle, grate the potatoes.
(Skip the directons for potatoes of using refrigerated)
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 1 teaspoon 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 1 teaspoon oil over the surface.
Bake until the underside is golden and the potatoes are tender, about 30 minutes.
Carefully loosen edges with a thin metal spatula or a knife.
Shake the pie plate or pan to be sure the potatoes are sliding freely.
Invert a serving platter over the pie plate or pan.
Grasp the platter and the baking dish with oven mitts and carefully turn over.
Remove the pie plate or pan.
Cut into wedges with a serrated knife.
Serve hot or at room temperature.
Nutrition Facts
Calories: 185
Fat. Total: 5g
Saturated Fat: 2g
Protein: 7g
Carbohydrates, Total: 27g
Fiber: 2g
Cholesterol: 14mg
Sodium: 395mg
© EatingWell Magazine. All rights reserved.
