Rösti With Parma Ham and Emmenthal

Recipe by Lavender Lynn
READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Thoroughly squeeze out the moisture from the grated potatoes.
  • 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.
  • 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.
  • 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
  • 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened.
  • 6. Preheat the oven to 375°F
  • 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal.
  • 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.
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