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1
Preheat oven to 425F.
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2
Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat.
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3
Add onion; saute 5 minutes.
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4
Place 2 1/2 cups grated potatoes in medium bowl.
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5
Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use).
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6
Stir onion mixture, ham, and chives into potatoes.
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7
Melt 2 tablespoons butter in same skillet over high heat.
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8
Add potato mixture.
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9
Using spatula, press mixture to even thickness, covering skillet bottom completely.
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10
Cook 2 minutes.
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11
Reduce heat to medium-high.
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12
Cook until potato cake is golden on bottom, about 7 minutes.
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13
Loosen cake; slide out onto large plate or rimless baking sheet.
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14
Turn skillet upside down atop cake.
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15
Invert skillet and plate, dropping cake back into skillet.
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16
Cook cake until golden on bottom, about 7 minutes.
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17
Place skillet in oven.
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18
Bake until Rosti is crisp, about 7 minutes.
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19
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat.
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20
Crack each egg and drop into skillet.
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21
Sprinkle with salt and pepper.
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22
Partially cover skillet; cook until egg whites are set, about 3 minutes.
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23
Cut Rosti into 4 wedges.
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24
Overlap 2 wedges of Rosti on each of 2 plates; top Rosti wedges on each plate with 1 egg.
