Potato rosti, ham and sorrel sauce
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.
Photo: Jennifer Soo
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- 4 medium desiree potatoes, peeled and coarsely grated
- Vegetable oil
- 1/2 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
- 50g butter
- 4 thick ham slices
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.