Ham and Cheese Rosti

Ok friends, the only thing that is even close to a vegetable in my husband's diet: you guessed it, a potato. Now I recognize they are not the most nutrient dense veggies out there, but I prefer he have something rather than nothing. This dish is a perfect compromise for my husband and self, suiting both our desires. Micah : meat and potatoes, Connie: Gluten free and light on meat. This meal wins every time on the following accounts: quick (about 20 minutes start to finish), few ingredients I usually have on hand, breakfast like, and the triumphant feeling of attaining a perfect rosti flip!

And by the way, if you are wondering what the heck a rosti is, it is simply a Swiss dish that consists mainly of potatoes. So here's to my 1/8th swiss heritage!

Ham and Cheese Rosti

2 large eggs

2 cups frozen shredded potatoes

1 cup ham (great for leftover sunday ham or after holidays)

1/2 cup grated cheese (we use monterey & cheddar blend, for a kick use SWISS!)

1/2 tsp of dried rosemary or thyme

1/2 tsp ground pepper (fresh ground is best)

1 tsp salt

olive oil for skillet

1. Beat eggs in large bowl. Stir in ham, cheese, spice, salt, pepper. Add frozen potatoes and stir to combine.

2. Heat enough olive oil to cover entire skillet over medium heat. Pat potato mixture into even circle in the pan. Cover and cook about 6-8 minutes, til crispy on the bottom.

3. The flip. This can be the tricky and oh so fun part! Word of caution, be mindful and slow, otherwise your dinner is lost. I use my cutting board, or any surface big enough to cover the pan, and cover with parchment paper. Loosen the edges of the rosti, then holding both close together carefully flip. Before adding the rosti back to the pan heat some more olive oil in the pan. Add some extra cheese on top and cook another 5-6 minutes.

For extra veggies, I love to eat this with salad greens (mesclun or spinach) and salsa. Micah likes to add extra cheese. Go figure.