Rösti with ham and fried eggs
Prep time: 30 minsTotal time: 
Rösti with ham and fried eggs
This one’s perfect for a hearty Father’s Day brunch, inspired by my dad’s love of the pub classic – ham, egg and chips. Feel free to swap in crispy bacon instead, if you prefer
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 400g floury potatoes (we used Maris Piper)
- 3 eggs (we used Taste the Difference Golden Yolk Eggs)
- 1 small echalion shallot, finely chopped
- 30g plain flour
- ½ tsp fine salt
- 1 tsp English (or dijon) mustard, plus extra to serve (optional)
- ¼ x 20g pack chives, snipped
- 2 tbsp vegetable oil
- 4 slices Taste the Difference Honey Roast Wafer Thin Yorkshire Cured Ham
Step by step
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Preheat the oven to 120°C, fan 100°C, gas ½. Peel and coarsely grate the potatoes. Pile the grated potatoes into the centre of a clean tea towel or large piece of muslin, then squeeze out the excess liquid over the sink and transfer the potatoes to a large bowl. Beat one of the eggs and add to the potatoes with the shallot, flour, salt, mustard and most of the chives. Season with black pepper and mix well to combine.
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Heat 1 tablespoon of oil in a non-stick frying pan over a medium-high heat. Once hot, add half the potato mixture and press down with a spatula to flatten to a circle (about 18cm in diameter). Cook until deep golden brown on both sides – about 5-6 minutes each side. Transfer to a baking tray, keep warm in the oven and repeat with a further ½ tablespoon oil and the remaining potato mixture to make a second rösti.
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Once both rösti are in the oven, add the remaining ½ tablespoon oil to the frying pan. Crack in the 2 eggs, spooning oil from the pan onto the whites as they fry. Cook until the whites are set and crispy around the edges and the yolks are still runny – about 2-3 minutes.
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Divide the rösti between serving plates, top with the fried eggs and loosely fold over the ham. Scatter over the reserved chives and crack over some extra black pepper. Serve with a little extra mustard, if you like.
