Saturday, January 9, 2010
Last Night's (Ham) Dinner
We are having a big problem with this leftover ham. Every time the dog hears the refrigerator door open, she comes running, and then jumps up toward the counter, hoping to grab the ham and drag it to her bed, I suppose. When I wrap up the leftover ham and put it away after cutting a piece off of it, she stands at the refrigerator door, crying. I'm trying to use it up as fast as I can, but a little goes a long way! And anyway, I'm afraid that the idea that there is ham in the refrigerator has been imprinted on her brain, so that long after it is gone she will still be begging for it. Still, I am enjoying the leftovers. Last night I made this delicious rosti, buttery and crisp on the outside, buttery and creamy on the inside, and flavored it with a half cup of diced ham. Here is the recipe (You can always buy ham in half-cup portions from the IGA. Or use some diced smoked pork chop from Cromer's. That would be really good.):
Rosti with Ham
Serves 4 as a side dish
5 tablespoons unsalted butter
1 medium onion
2 pounds russet potatoes, peeled and shredded (I used the shredding disc of the food processor)
1/2 cup diced smoked ham
2 tablespoons chopped fresh chives
1 1/4 teaspoons salt
Ground black pepper
1. Preheat the oven to 425. Melt 3 tablespoons of the butter over medium-high heat in a large nonstick skillet. Add the onion and cook until softened, 3 to 5 minutes.
2. Combine the onion, potatoes, ham, chives, salt, and black pepper to taste in a large bowl. Add the remaining 2 tablespoons of butter to the pan and heat over medium-high. Add the potato mixture in an even layer, pressing down on it with a spatula to flatten. Cook until well-browned on the bottom, 2 to 3 minutes, and then lower the heat to medium and cook an additional 7 minutes.
3. Slide the rosti onto a platter, place the pan over the rosti, and invert so it is back in the pan, flipped. Continue to cook until the underside is well-browned, another 7 to 8 minutes.
4. Place the skillet in the oven and bake until the rosti is cooked, through, 8 to 10 minutes. Slice into wedges and serve.