Potato rösti with smoked ham and eggs

Potato rösti with smoked ham and eggs

By
From
Roasting Tray Magic
Makes
4
Cooking time
45 mins
Photographer
Faith Mason

Just a handful of humble ingredients come together here for a joyous lunch (or even breakfast) that’s far easier to make in a roasting tray than in a frying pan. As ever, keep your eyes glued to the eggs as they bake: all ovens are different and you want the yolks to spill their loveliness over the rösti when you cut into them, not require a carving knife.

Ingredients

Quantity Ingredient
3 tablespoons duck or goose fat, or olive oil
4 medium waxy potatoes, about 180g each
4 thick slices smoked ham, chopped, (about 40g each)
sea salt flakes
freshly ground black pepper
4 large eggs

Method

  1. Preheat the oven to 200°C. Place the fat or olive oil in a 30 x 20 x 5-cm roasting tray to melt and/or get hot.
  2. Grate the potatoes into a bowl – you can peel them if you like, but the skin adds flavour. Add the ham, season with salt and pepper and mix well.
  3. Spoon 4 mounds of potato into the prepared roasting tray, and gently spread into circles, about 1.5cm high. Spoon a little of the hot fat or oil over the top of each one. Roast for 30 minutes, or until golden at the edges and beginning to turn brown on top.
  4. Make an indentation in each rösti with the back of a soup spoon and crack in an egg. Return to the oven for a further 6–8 minutes, or until the whites are just set and the yolks are still runny. Serve immediately.
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