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Leek and Gruyère rosti by Nikki Legon

Leek and Gruyère rosti by Nikki Legon

Perfect for a leisurely brunch...



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2 potatoes, grated coarsely

1 leek, white part only thinly sliced 

4 tbsp grated Gruyère cheese

1 tsp Dijon mustard

50g butter, melted

oil for frying with a knob of butter

4 slices of ham (optional)

4 eggs





Squeeze the excess liquid from the grated potato using a tea towel.

Mix the leek and cheese into the potato, add the melted butter and season well.

Divide into 4 rosties. Heat the oil and butter in a large frying pan on a medium heat.

Cook each rosti for 3 to 4 minutes each side until golden brown.

Place into a hot oven to finish cooking while you fry your eggs.

Place the rosti onto a hot plate, cover with ham (for non-vegetarians) and top with an egg.