Rösti 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. Enjoy with steamed asparagus and chunky applesauce on the side.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 large egg
1 cup diced ham (about 5 ounces)
1 cup shredded part-skim Jarlsberg or Swiss cheese, divided
1 shallot, minced
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash brown potatoes
2 tablespoons extra-virgin olive oil, divided

1. Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.
3. Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rösti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rösti back into the pan. Top with the remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.

NUTRITION INFORMATION: Per serving: 262 calories; 13 g fat (3 g sat, 8 g mono); 94 mg cholesterol; 15 g carbohydrate; 21 g protein; 2 g fiber; 276 mg sodium; 174 mg potassium.
Nutrition bonus: Selenium (34% daily value), Calcium (25% dv), Zinc (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat

This was delicious and a hit with my husband! Very easy to make, except I split in half to flip. The next time I made it, I cooked 4 individual servings. Easier to flip. Don't let this stop you. It's worth the wait!

Anonymous, Queensbury, NY

You know, I will try this next time with one more egg. That won't affect the calorie count too much. It was just too hard to keep this thing together when flipping. Too much mixture for one egg in my humble opinion. The flavour was excellent. I really enjoyed the little bursts of rosemary as I ate the dish.

Skip the flip! I flipped the first time I made this and ended up with a bit of a mess. Since then every time I make it (which is often!) I put it under the broiler instead and it works great!

, Essex Junction, VT

I added the extra egg and cooked it a little bit longer on the first side and it flipped like a dream. Thanks for the tips!

Vanessa, Salt Lake CIty, UT

I made this recipe lastnight for the first time. It was great because many of my leftovers were available for this dish. It is good for breakfast or dinner and could be modified in numerous ways - a great foundation for all kinds of creative additions. I added chopped spinach, chopped grape tomatoes, and chopped green pepper. Easy! Had it along with a spinach salad - great late night meal.

Debbi, Grain Valley, MO

This is more of an appetizer. If I only ate this small piece I would be hungry in an hour, with ham or cheese. Save the calories for something more substantial.

Stephanie Sherlock, Sacramento, CA

Maybe I need a larger skillet to crisp more of the potatoes, but there was a little too much potato for my taste. It was tasty, though. I would try it with smaller diced ham and more finely shredded cheese to spread both more evenly throughout the dish. I used two eggs as the other comment writers recommended.

Michelle, Raleigh, NC

Loved it! as people say, hard to flip but its okay as a scramble too! oh and i used egg beaters! great great great! love the breakfast idea for dinner!

adrianne, Mission Viejo, CA

Well, mine ended up a messy pile as well. I guess teflon pans and rosti don't mix. I tried what other reviewers did and just threw it under the broiler to finish it off. I also used two eggs. After making it (hindsight is twenty twenty), I looked up other swiss rosti recipes. First off, the potatoes need to be cooked a heck of a lot longer. Some recipes call for just throwing it in the pan with a cover, and letting it cook for a bit, THEN flatten it with a spatula, and cook until the bottom browns. This will create a crust which should slide easier and then you can use the plate to flip method. The other issue is the cheese. The cheese sticks to the pan. Next time I will flip, then add the cheese to the top only. Or finish it off in the broiler with the cheese sprinkled on at that point.

DJ Jones, Milwaukee, WI