Potato and ham rösti
- January 2011
- Serves 4
- Takes 15 minutes to make, 35 minutes to cook
Transform leftover ham into delicious röstis. Perfect for an easy post-Christmas lunch or dinner. Or, top with a poached or fried egg for brunch.
We’ve also got a giant potato rösti you might like – no ham, making it a great veggie option.
- 32.3g (15.1g saturated)
- 30.5g (3.9g sugars)
- 1 tbsp olive oil
- 40g butter
- 650g medium-size waxy potatoes (such as desirée), parboiled for 2 minutes, drained, left to cool, then peeled with a knife, coarsely grated and patted dry
- 1 large white onion, thinly sliced
- 2 fat garlic cloves, crushed
- 300g cooked ham, torn into pieces
- 1½ tsp cayenne pepper
- Large bunch of fresh flatleaf parsley, chopped
- 4 medium free-range eggs, poached for 2½-3 minutes, to serve (optional)
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and butter in an ovenproof sauté pan (about 20cm), swirling to coat the base.
- In a large bowl, mix together the potatoes, onion, garlic, ham, cayenne and parsley; season with 1 tsp salt and some freshly ground pepper. Spoon over the base of the sauté pan and press down to make an even layer.
- Cook over a medium-low heat for 20 minutes until the base is golden and the potato is almost cooked through. Transfer the pan to the oven and bake for 15 minutes until the top is golden and the potato is tender. Spoon onto plates and top each portion with a poached egg if you like.
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