These rösti can be made the day before and then reheated in the oven on the day of your party. Feel free to leave the ham out for a vegetarian version.
Makes: 16 mini rösti
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 600g parboiled potatoes, with skin on (approx. 2 large potatoes)
- 75g parmesan cheese, grated
- 100g free-range ham, chopped
- 1 tsp sea salt
- 3 tbs olive oil
Method
- Grate potatoes coarsely and add to bowl with cheese, ham and sea salt. Using a fork, mix together gently until combined. Try not to overmix as this will release too much of the starch and make the rösti too soft.
- Heat olive oil in large frying pan over medium heat and spoon tablespoon of mixture into pan. Repeat process to make 6 rösti, making sure not to overcrowd the pan. Cook for 3 mins on each side until golden brown. Repeat this process until you have none of the mixture left and approx. 16 rösti.
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