Crispy fried potatoes, ham, tomatoes and feta salad
Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.
Servings 2 people
Ingredients
Rösti
- 200 grams waxy potatoes (7 oz)
- 1 tablespoon rock salt
- 6 tablespoons butter
Salad
- 2 large tomatoes cored and diced
- chopped ham as much as you like
- crumbled feta as much as you like
- salad dressing (the simplest vinaigrette works best)
- chopped parsley to garnish (optional)
Instructions
Cook the rösti
- Rinse and scrub the potatoes well.
- Place the potatoes in a pan. Cover with water. Add the salt. Bring to the boil.
- Lower the heat and simmer for 10 minutes (less if the potatoes are small). Tip: When pierced with a knife, the center of the potatoes should still be firm and offer resistance.
- Drain the potatoes and cool to room temperature.
- Peel the potatoes then grate coarsely. Divide into two portions.
- Over medium heat, melt two tablespoons of butter in a frying pan.
- Spread half of the grated potatoes on the bottom of the pan. Cook until the underside is browned and crisp.
- Using a wide spatula, flip the rosti to brown the opposite side.
- Repeat the last two steps to cook the remaining half of grated potatoes.
Assemble the salad
- Place each rosti on a plate.
- Top with diced tomatoes, chopped ham and crumbled feta.
- Drizzle in your salad dressing (or serve it on the side).
- Optionally, sprinkle with parsley before serving.
