Rösti With Parma Ham And Emmenthal

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   1. Thoroughly squeeze out the moisture from the grated potatoes.

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   2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.

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   3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.

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   4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.

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   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.

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   6. Preheat the oven to 375u00b0F

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   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.

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   8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.

* Per serving · 4 servings · Values may vary.

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