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.
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!
1 large egg
5 ounces (approximately 1 cup) diced ham, whatever you have – I just used deli ham
1 cup shredded cheese, swiss, gruyere or whatever you like
1-2 shallot cloves, minced or about 1 tablespoon finely chopped onion
1 teaspoon fresh rosemary or other herbs of your choice, finely minced (or 1/4 teaspoon dried)
1 teaspoon dijon mustard
pinch of salt
1/2 teaspoon freshly ground black pepper
1 large russet potato, peeled, grated and rinsed in cold water, then patted dry between paper towels
2 tablespoons extra-virgin olive oil, divided
pinch of freshly ground red pepper flake or ground cayenne pepper
1 cup baby spinach leaves, chopped
In a large bowl, combine all the ingredients, except for the olive oil and 1/4 cup of the cheese, and beat well.
Heat 1 tablespoon of olive oil in a large nonstick skillet (9 to 10 inch) over medium-high heat, swirling the oil around the pan to cover the entire surface well. If you don’t have a nonstick skillet, really make sure that the pan is well oiled all around with the oil before you pour anything in, even add a little extra if needed or use a nonstick spray oil to get really good coverage.
Pour the potato mixture into the pan and cook until golden, about 6 to 7 minutes. Cover the pan with a plate (or use the pan lid) and flip the potato cake out onto the plate by holding it over the pan and flipping the pan over (like you would a cake out of a cake pan onto a rack). Add the remaining 1 tablespoon of olive oil into the skillet and slide the potato cake – uncooked side down – back into the pan. Sprinkle the remaining cheese onto the top (cooked) side of the cake and cook the cake until golden, about another 5 to 6 minutes and the cheese is melted. Remove the cake from the pan, cut into wedges and serve warm.
Pan Roasted Asparagus
1 lb asparagus spears, ends trimmed
1 teaspoon extra-virgin olive oil
sea salt or kosher salt and freshly ground black pepper to taste
1 teaspoon fresh lemon juice (optional)
Heat the olive oil in a skillet over medium high heat. Add the asparagus spears, cook 1 minute moving the spears around the pan gently and season with the salt and pepper. Cook 1 to 2 minutes more until bright green, still crisp and hot. Sprinkle with a little lemon juice and serve hot.