Ham, Swiss, and Spinach Rösti

One of my favorite parts of having a food blog is trying foods I might never have made before. Being a part of the Secret Recipe Club has opened my culinary horizons and this month is no exception.

As soon as I saw the recipe for Ham and Cheese Rosti on PheMOMenom I knew that was what I had to make. Potatoes and ham are a favorite combination and adding Swiss cheese and spinach makes this a bit more unusual.

This will be a regular on our breakfast for dinner menu. I did have a bit of trouble with it wanting to fall apart but I think it was because I didn’t dry the potatoes well enough so it didn’t get quite as crispy as it should.

 

Ham, Swiss, and Spinach Rösti

Recipe by Micha @ Cookin’ Mimi adapted from: PheMOMenom

Ingredients

• 1 russet potato, peeled, shredded, rinsed with cold water, and patted very dry
• 3/4 cup diced ham
• 1 cup shredded Swiss cheese, divided
• 1 Tablespoon minced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary, finely chopped
• 1 teaspoon Dijon mustard
• Hefty pinch Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• a pinch ground red (cayenne) pepper or red pepper flakes
• 1 cup baby spinach leaves, chopped
• 1 large egg
• 2 Tablespoons olive oil, divided

Cooking Directions

1. Mix together all ingredients except for 1/4 cup of the cheese and the olive oil.
2. Heat 1 Tablespoon of the oil in a 9 inch skillet over medium heat. If you’re afraid of sticking spray the skillet with cooking spray before adding oil.
3. Cook the potato mixture until golden on bottom, invert on plate or pan lid. Add remaining oil and place potato cake golden side up in skillet. Sprinkle with 1/4 cup cheese and cook until bottom is golden.
4. Cut into wedges and serve warm.

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