Stranger Foods

Potato rösti with smoked ham and eggs

Serves 4 | Prep 10 mins | Cook 38 mins

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 pan 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.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

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

Instructions

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Preheat the oven to 200°C. Place the fat or olive oil in a 30 × 20 × 5 cm roasting pan to melt and/or get hot.
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.
Spoon 4 mounds of potato into the prepared roasting pan, and gently spread into circles, about 1.5 cm high. Spoon a little of the hot fat or oil over the top of each one. Roast for , or until golden at the edges and beginning to turn brown on top.
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 , or until the whites are just set and the yolks are still runny. Serve immediately.

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