Serves 2-4 people
200 g ham
2 large russet potatoes
20 ml mala oil
mala powder (to taste)
2 tbsp oil
1 egg
50 g baby spinach

Recipe Courtesy of
Asian Food Network

Mala Rosti with Ham

Rosti, a dish that many consider the national cuisine of Switzerland, is crisp on the outside and soft and creamy within. Traditionally, it is eaten with no other adornment but we decided that it is time to give this good ol’ recipe a shake-up with some ham and mala. Still, all you need is a handful of recipes to make a dish that is wonderful for breakfast, lunch and, yes, dinner!

Difficulty: Easy

Preparation: 15 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
7 Ingredients

Difficulty: Easy
Steps: 3 steps
7 Ingredients

Preparation: 15 min
Cook: 20 min
Clean up: 10 min

Instructions

Prepare potatoes
- Grate potatoes into thin strips
- Using a clean cloth, squeeze excess liquid from the potatoes. Set aside

Prepare rosti mix
- Cut ham into thin strips and add to potatoes
- Add salt and pepper to taste. If the ham is salty, just add pepper.
- Add mala oil
- Mix well. You should get a light orange mix
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Cooking mala rosti
- In a large flat based pan, preheat oil
- Add rosti mix to the pan, one tbsp at a time, each rosti should be about palm size
- Fry until both sides have a nice golden-brown crust
- Set aside, drain off excess oil, evenly dust some mala powder

Plate and Serve!

Lace the plate with baby spinach, delicately place 3 rosties. Top with a poached egg and serve.

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Name: Mala Rosti with Ham
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 200 g ham; 2 large russet potatoes; 20 ml mala oil; mala powder (to taste); 2 tbsp oil; 1 egg; 50 g baby spinach