Recipe: HAM, CHEESE AND EGG ROSTI
This dish brings back a lot of memories for Barry. When he worked in Switzerland this was a firm favourite when he returned from a long day on the slopes. Proper comfort food and stacked full of energy... a swiss potato rosti is unbelievably delicious considering the simplicity of its ingredients! What food brings back memories for you?
- 750 g charlotte potatoes
- 1 onion
- 1 glug olive oil
- 30 g butter
- 3-4 sprigs fresh thyme
- 1 chunk cooked smoked ham
- 50 g Gruyere cheese
- 50 g red Leicester cheese
- 2 eggs
- 1 glug sunflower oil
GRATE THE POTATOES
Grate the potatoes coarsely and squeeze any excessive moisture out of them.
SLICE THE ONION
Peel and finely slice the onion.
Toss the potato and onion together in a bowl with salt and pepper and some thyme leaves.
COOK THE POTATO
Heat the oil in a large oven-proof pan and start to cook the potato mix over a medium heat for 10 minutes, turning occasionally.
PREHEAT THE OVEN
Preheat an oven to 220°C.
TURN THE POTATO MIXTURE
Turn the potato mixture around in the pan one last time, then press down.
Place dots of butter on top and around the sides of the rösti.
Bake the dish for 20 minutes.
ADD THE CHEESE AND HAM
Grate or chop the cheese and pull the ham apart into strips.
Scatter both onto the cooked, golden and crispy rösti for a final 2 minutes of cooking.
FRY THE EGGS
Fry the eggs in a non-stick frying pan for 2 minutes so cooked but the yolk still runny.
Transfer the eggs on top of the rösti dish, garnish with fresh thyme sprigs and a crack of black pepper then serve.
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