Ham and Potato Rosti

Recipe Ham And Potato Rosti


    • 600g potatoes
    • 1 brown onion, thinly sliced
    • 2 garlic cloves, crushed
    • 300g leftover glazed ham, torn
    • 2 eggs, whisked
    • 1 tsp cayenne pepper
    • 1 bunch flat-leaf parsley, finely chopped, plus extra to serve
    • 1 tbsp Cobram Estate Olive Oil
    • 40g unsalted butter
    • Sea salt flakes and black pepper, to taste

      Serves 4 | Cooking time 35 mins


      1. Preheat oven to 180°C (160°C fanforced). Peel and grate potatoes then place in a strainer and squeeze out excess moisture. Transfer to a bowl, add onion, garlic, ham, eggs, cayenne, parsley and stir to combine. Season.
      2. Heat the oil and butter in a 20cm ovenproof frypan over medium heat. Place potato mixture in pan and press down gently to make even.
      3. Reduce the heat to medium low and cook for 20 mins. Transfer pan to the oven and bake for 15 mins or until the top is golden and the potato is tender. Sprinkle with parsley and serve.