Rösti With Parma Ham And Emmenthal

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 large potatoes, peeled and grated
• salt and black pepper, freshly ground
• 40 g butter, 25g melted
• 1 garlic clove, crushed
• 1 egg
• 1 sprig thyme
• 1 onion, chopped
• 200 g parma ham, finely sliced
• 200 g emmenthaler cheese, finely sliced

Recipe

• 1 1. thoroughly squeeze out the moisture from the grated potatoes.
• 2 2. season the grated potato generously with salt and freshly ground pepper. mix in the melted butter, garlic and egg.
• 3 3. heat a medium frying pan until hot. add the potato mixture, shaping it into a pancake shape.
• 4 4. fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
• 5 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 6. preheat the oven to 375°f
• 7 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 8. bake the rosti for 10 minutes until the cheese has melted. serve warm from the oven.