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Potato, ham and Bramley apple rosti



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


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.

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.