Potato Rosti with Ham and Fried Egg

Serves 1
Ingredients
1 potato, peeled and grated (washed and dried)
2 slice of ham, cut into small squares
Salt to taste
1 tbsp Oil (Olive Oil will add a nice flavour)
1/4 tsp fresh Rosemary  (any seasoning that you may like. Oregano works well)
1 Green Chilli, finely chopped
1 Egg
Fresh Parsley or Coriander leaves, chopped

Mix the grated potato and salt. Keep aside for 10 minutes. Drain the excess liquid out of this mixture and dry the potatoes with a cloth. This will help in draining out the starch. Add ham, rosemary, chillies to it.

Heat a flat pan in medium heat and add theoil. Pick the potato mixture and squeeze the excess liquid out. . Now place it on the pan gently and flatten it into a thin layer without breaking it. Turn the flame to low and let the Rosti cook for 5 minutes on one side. Turn up the flame to make it crisp. Now use a flat spindle to turn it on the pan without breaking it.You should see a nice golden brown crispy layer on top. Let the other side cook for another 3-4 minutes again in low flame. Turn up the heat for another minute. Keep it in the pan for longer if needed, to make it crispy and crunchy.

Once done, take the Rosti off the pan and put it on a plate. Fry the egg on the pan, season with salt and place it gently on top of the Rosti. Add the freshly chopped coriander/parsley on top and serve.


You can just about use other ingredients in the Rosti Mix. I made another version of the Rosti with peas that were blanched and crushed and added to the grated potato.

Peas and Potato Rosti with Fried Egg

Food Marriage Tips

1) Eggs must always be seasoned with Salt

2) Potatoes will be crispy only when its moisture is removed. Remove all the starch you can, else the Rosti will be soggy