Potato rosti, ham and sorrel sauce

Author:: jane and Jeremy Strode
Time:: < 30 mins
Difficulty:: Medium
Special options:: Nut-free, Egg-free

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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Ingredients

4 medium desiree potatoes, peeled and coarsely grated
Salt
Pepper
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

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.

Main ingredient:: Pork

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