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Ingredients
- Serves 2-4 people
200 g ham
2 large russet potatoes
20 ml mala oil
mala powder (to taste)
2 tbsp oil
1 egg
50 g baby spinach
Log in to watch this premium content and more!Mala Rosti with Ham
Rosti, a dish that many consider the national cuisine of Switzerland, is crisp on the outside and soft and creamy within. Traditionally, it is eaten with no other adornment but we decided that it is time to give this good ol’ recipe a shake-up with some ham and mala. Still, all you need is a handful of recipes to make a dish that is wonderful for breakfast, lunch and, yes, dinner!
- Easy
- 15 min
- 20 min
- 10 min
- 3 steps
- 7 Ingredients
- Easy
- 3 steps
- 7 Ingredients
- 15 min
- 20 min
- 10 min
Instructions
-
Prepare potatoes
- Grate potatoes into thin strips
- Using a clean cloth, squeeze excess liquid from the potatoes. Set aside
-
Prepare rosti mix
- Cut ham into thin strips and add to potatoes
- Add salt and pepper to taste. If the ham is salty, just add pepper.
- Add mala oil
- Mix well. You should get a light orange mix
-
Cooking mala rosti
- In a large flat based pan, preheat oil
- Add rosti mix to the pan, one tbsp at a time, each rosti should be about palm size
- Fry until both sides have a nice golden-brown crust
- Set aside, drain off excess oil, evenly dust some mala powder
Plate and Serve!
Lace the plate with baby spinach, delicately place 3 rosties. Top with a poached egg and serve.
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