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Ham, Cheese And Egg Rosti

HAM, CHEESE AND EGG ROSTI  

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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?


INGREDIENTS:

  • 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

STEP-BY-STEP-GUIDE:

HAM, CHEESE AND EGG ROSTI | grate the potatoes

grate the potatoes

Grate the potatoes coarsely and squeeze any excessive moisture out of them.

HAM, CHEESE AND EGG ROSTI | slice the onion

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.

HAM, CHEESE AND EGG ROSTI | cook the potato

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.

HAM, CHEESE AND EGG ROSTI | preheat the oven

preheat the oven

Preheat an oven to 220°C.

HAM, CHEESE AND EGG ROSTI | turn the potato mixture

turn the potato mixture

Turn the potato mixture around in the pan one last time, then press down.

HAM, CHEESE AND EGG ROSTI | bake

bake

Place dots of butter on top and around the sides of the rösti. Bake the dish for 20 minutes.

HAM, CHEESE AND EGG ROSTI | add the cheese and ham

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.

HAM, CHEESE AND EGG ROSTI | fry the eggs

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. Serves 2


COMMENTS:


weyermac

Actually I was still a litte hun.gr(ump)y :) and Barry now I know why you like this so much when you have been skiing. Thanks for that recipe, I nearly couldn't stop eating :)


leerandell

Probably needed a bit more cooking but was lovely :) I



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