This is the Rosti Potato Cake with Ham and Canadian Swiss Cheese recipe.
- Prep: 20 min
- Cooking: 20 min
- 2 lb (1 Kg) baking potatoes
- 1/2 cup (125 mL) chopped green onions
- Salt and pepper to taste
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) finely chopped cooked ham
- 2 cups (500 mL) shredded Canadian Swiss* cheese
- Chopped parsley
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Peel and shred potatoes; do not rinse. Pat dry with paper towels. Toss in bowl with green onions; add salt and pepper to taste.
Melt 1 tbsp (15 mL) butter in non-stick 10 inch (25 cm) frypan. Add half the shredded potato mixture to pan.
Top with ham, 1 1/2 cups (375 mL) Canadian Swiss cheese and remaining shredded potato mixture. Press down firmly to form a cake. Cook over medium-high heat, shaking pan occasionally, until bottom is golden brown and crusty, about 5 minutes. Reduce heat to low and cook 5 minutes longer.
Cover frypan with large baking sheet; invert frypan turning potato cake out onto baking sheet. Melt 1 tbsp (15 mL) butter in same frypan and carefully slide potato cake back into pan; sprinkle 1/2 cup (125 mL) of Canadian Swiss cheese over cake. Increase heat to medium-high and repeat cooking method.
Cut into wedges and sprinkle with parsley to serve.
Canadian Swiss cheese is perfectly paired with potatoes and ham in this tasty version of hash browns. Just add a salad and dinner's ready.
*For a change of taste, use Canadian Fontina, Gouda or Monterey Jack cheese.