Potato rosti, ham and sorrel sauce

Name: Potato rosti, ham and sorrel sauce
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 medium desiree potatoes, peeled and coarsely grated; salt; pepper; vegetable oil; ½ medium brown onion, sliced; 3 thyme sprigs; 6 parsley stalks; 1 garlic clove, peeled and squashed; 200ml white wine; 200ml cream; 2 cups picked sorrel leaves (or use spinach instead); 50g butter; 4 thick ham slices; 

Jane and Jeremy Strode

October 18, 2011

Potato rosti, ham and sorrel sauce.Jennifer Soo

Time:< 30 minsServes:4

We used metal egg-frying rings to give the rosti an even shape. Instead, you could make them into patties with your hands before placing them in the pan.

Ingredients

4 medium desiree potatoes, peeled and coarsely grated
salt
pepper
vegetable oil
½ medium brown onion, sliced
3 thyme sprigs
6 parsley stalks
1 garlic clove, peeled and squashed
200ml white wine
200ml cream
2 cups picked sorrel leaves (or use spinach instead)
50g butter
4 thick ham slices

Method

Squeeze excess moisture out of potatoes with your hands and season. Heat a little vegetable oil in a non-stick frying pan. Place metal rings in pan and fill with potato, pressing down firmly. Cook on a medium-to-low heat for 10 minutes, remove ring and turn over. Cook for a further 10 minutes or until both sides are golden brown.
Place onion, thyme, parsley, garlic and wine in a saucepan and reduce wine to a syrup. Add cream and simmer for five minutes. Strain and place in a clean saucepan.
Cook sorrel in butter and drain on paper towel. Add to cream sauce, season and warm through. Place rosti and ham on plates and spoon over sorrel sauce.

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