Instructions: Preheat oven to 425 degrees. 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.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.

Cut Rosti into 4 wedges. Overlap 2 wedges of Rosti on each of 2 plates; top Rosti wedges on each plate with 1 egg.

This recipe yields 2 servings.

Comments: This classic Swiss potato pancake and the "Green Bean And Red Onion Salad" (see recipe) are great together. Serve dry Champagne throughout the meal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.