Potato, ham and Bramley apple rosti recipe

Potato, ham and Bramley apple rosti recipe

A warming side to any main, Jo Pratt's rostis are made from apple, potato, cheese, ham, crème fraîche, chopped chives and a little mustard. 

Tip: If you prefer to make these a vegetarian rösti, simply omit the ham. A tasty addition is to add some finely chopped sundried tomato or if you are making these for kids, they will love a couple of tablespoons of sweetcorn added to the mixture.

Ingredients

  • 400 g potatoes, peeled and grated
  • 1 Bramley apple (approx 200g), peeled, cored and grated
  • 100 g mature cheddar, grated
  • 75 g sliced ham, cut into small pieces
  • 75 g crème fraîche
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 1 tbsp chopped chives
  • 1 pinch sea salt and freshly ground black pepper
  • 14.1 oz potatoes, peeled and grated
  • 1 Bramley apple (approx 200g), peeled, cored and grated
  • 3.5 oz mature cheddar, grated
  • 2.6 oz sliced ham, cut into small pieces
  • 2.6 oz crème fraîche
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 1 tbsp chopped chives
  • 1 pinch sea salt and freshly ground black pepper
  • 14.1 oz potatoes, peeled and grated
  • 1 Bramley apple (approx 200g), peeled, cored and grated
  • 3.5 oz mature cheddar, grated
  • 2.6 oz sliced ham, cut into small pieces
  • 2.6 oz crème fraîche
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 1 tbsp chopped chives
  • 1 pinch sea salt and freshly ground black pepper

Details

  • Cuisine: English
  • Recipe Type: Side
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Place the potatoes and apple in a clean tea towel and squeeze out as much water as possible. Tip into a bowl and add the cheese, ham, crème fraîche, Dijon mustard, egg yolk, chives, salt and pepper. Mix thoroughly.
  2. Heat a large non-stick frying pan over a low-medium heat, and add a good trickle of oil. Divide the rösti mixture into 6 and spoon into the frying pan (doing in a couple of batches of your pan isn't big enough), pressing down with the back of the spoon to give a flat surface. Cook for about 5 minutes before carefully turning over and continuing to cook for a further 5 minutes, until both sides are golden and crisp. Serve straight away.

Get more recipes and find out about Bramley Apple Week here.

You might also like 

Rachel Allen's apple and raisin honey squares

Apple and pear salad

Bramley apple cake

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