Idaho Potato Commission
Rosti IdahoŽ Potato Ham & Cheese
Recipe courtesy of Michael Carmel, Chef, Culinary Institute of Charleston
1 cake - 6 slices
1 lb frozen Idaho® grated potatoes
4 ounce clarified butter
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
4 ounce ham, sliced thin
1 ounce Swiss cheese, sliced thin
(Yield: 1 cup)
1/4 cup onions, small dice
1 teaspoon bacon fat
1/4 cup cooked bacon, chopped into crumbles
1 teaspoon grainy mustard
1 teaspoon chives, chopped fine
1/8 teaspoon salt and pepper mix
1 cup mayonnaise
In a 12” cast iron pan or Teflon pan ladle 2 oz. of clarified butter in pan.
Season the potatoes with salt, pepper, and nutmeg. Scatter half the potatoes in the pan evening them out so that they cover the entire pan.
Place the slices of ham and cheese on top of the potatoes.
Cover the ham and cheese with the remaining potatoes and then ladle the remaining clarified butter over the top.
Place pan over medium heat over heat and cook until potatoes begin to sizzle. Drop the heat down to low-medium and cook until they are crisp on one side (depending on the heat this should take approximately 8-10 minutes.
Place a sheet pan or plate over the potatoes and flip the potatoes over. Slide back into pan and continue cooking until brown on other side.***
Slide potatoes out of pan or flip over onto a plate. Cool slightly and then cut into 6 slices. Serve with mustard –bacon mayo.
Sauté onions in bacon fat until soft and lightly browned; remove from pan and drain fat.
Add the rest of the ingredients and mix well. Serve with Rosti potato wedges.
Instead of flipping potatoes you can place the entire pan under a broiler and cook the top until potatoes are lightly brown.