Remember I bought more Swiss cheese than I needed for the 1905 Salad?  Well, here’s another recipe we tried to use it up – Ham and Swiss Rosti.  Although it didn’t turn out quite as nicely as I expected it to, it was definitely delicious, and I loved the leftovers.  They work well for breakfast OR lunch!

Combine a beaten egg, 1 cup chopped ham, 1/2 cup shredded Swiss or Jarlsberg cheese, some chopped onions and rosemary, salt and pepper to taste.  Stir in 4 cups frozen hash brown potatoes.  Heat 1 tablespoon oil in a 10″ non-stick skillet over medium heat.  Pat the potato mixture into an even round in the pan.  Cook until golden, about 5-6 minutes.

Remove the pan from the heat.  Place a non-rimmed cookie sheet on top and, using potholders, flip the rosti onto the cookie sheet.

As you can see, for some reason it stuck to the pan.  Maybe a non-stick skillet would work better.  Return the skillet to the stove and heat another tablespoon of oil.  Then carefully slide the rosti back in and cook for a couple more minutes.

Top with another 1/2 cup of Swiss cheese and cover for a couple of minutes until it melts.  Then serve!