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Rosti With Black Forest Ham and Chives
Makes 2 servings

6 tablespoons (3/4 stick) butter
3/4 cup chopped onion
1 1/4 pounds russet potatoes, peeled, coarsely grated
1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
1/4 cup chopped fresh chives

Preheat oven to 425 degrees F. Melt 3 tablespoons butter in large
ovenproof nonstick skillet over medium heat. Add onion; saute 5
minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle
with salt and pepper; toss to blend (reserve any remaining potatoes
for another use). Stir onion mixture, ham, and chives into potatoes.

Melt 2 tablespoons butter in same skillet over high heat. Add
potato mixture. Using spatula, press mixture to even thickness,
covering skillet bottom completely. Cook 2 minutes. Reduce heat
to medium-high. Cook until potato cake is golden on bottom, about
7 minutes. Loosen cake; slide out onto large plate or rimless baking
sheet. Turn skillet upside down atop cake. Invert skillet and
plate, dropping cake back into skillet. Cook cake until golden on
bottom, about 7 minutes. Place skillet in oven. Bake until rosti
is crisp, about 7 minutes.

Cut Rosti into 4 wedges. Overlap 2 wedges of Rosti on each of 2


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