Ham and Cheese Rösti with Spinach and Pan Roasted Asparagus

Ham and Cheese Rosti

by Holly on April 4, 2011

Rösti.  Seriously, I think that is just a fun word. Don’t ask me why… maybe it’s because with those little dots over the ‘o’ it looks like the ‘o’ is ready to eat a slice of this ridiculously easy and yummy dinner, lunch or breakfast.  I don’t know where this idea has been hiding my whole life either, but it was so good, everyone loved it and dinner was ready in 15 minutes flat.

Not too shabby, huh?!

So. It is basically a thinnish, pan fried, potato pancake with extras mixed in – ham and swiss cheese and spinach in this particular case.  You could vary what you mix in there however you like I’m sure, but those are ingredients I generally have on hand.

For a double bit of green with our dinner I also quick pan roasted some asparagus.  Including all the prep (which isn’t much) and cooking time on everything, seriously, who wouldn’t want dinner ready in 15 to 20 minutes tops (including very little to clean up).  Genius.

Speaking of genius moves… PheMOMenon is being redesigned in the next couple of weeks, so I hope you’ll stay tuned for lots of fun changes! I’ll be taking a little break in the meantime while all those details are worked out, but I’ll be back soon!


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G. April 15, 2011 at 8:47 am

I made this the other night and it is delicious…but, it stuck to my pan like crazy! I used Olive oil in the pan like you said but, it just would not budge. I ended up scraping it out and baking it in a pie pan in my oven and then at the end, I broiled the top so it got crispy. It tasted delicious and my family loved it. Next time I will try using a different pan. Great recipe, though and I even made the asparagus to go along with it. 🙂

Holly April 15, 2011 at 11:13 am

Hi Gina! I’m sorry you had trouble with that and I’m so glad you let me know. I just looked over the recipe and noticed that I didn’t add in that I did use a nonstick pan, which would make all the difference here! If you don’t have a nonstick pan then you’ll want to make sure that your pan is well oiled all around before anything goes in anywhere. I’ve updated the recipe and wanted to thank you for the feedback so I could fix this.


Nancy (n.o.e.) April 22, 2011 at 7:04 am

All of your baked goods look delicious, Holly, but this dish really caught my attention this morning – so beautiful and appetizing! I made rosti years ago with my father and it was fun and tasty; anything resembling a potato pancake is a winner in my book, especially with your delicious add-ins.

Micha @ Cookin' Mimi March 4, 2013 at 4:26 pm

I made this for Secret Recipe Club and we loved it. It will be a regular here.

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