Strammer Max meets Rösti

Ingredients for 4 servings:

• 6 potatoes
• 1 onion(s)
• 12 slices of cooked ham
• 50 g Parmesan, freshly grated
• 100 g Gouda, grated
• 4 ring(s) bell pepper(s)
• 4 eggs
• n. B. spring onion(s)
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

two classics combined

Coarsely grate the potatoes and toss with a little salt. Let stand for about 5 minutes, then squeeze the liquid firmly. Add the finely diced onion and Parmesan cheese and season with pepper. Divide the mixture into 4 equal portions and form into balls. Heat oil in a pan, add one of the balls and flatten with a spatula. Fry until crispy on both sides and place on a baking sheet. Repeat with the remaining 3 balls. Top with the cooked ham and sprinkle with grated Gouda. Briefly bake in the oven at 180°C (top/bottom heat). Place the bell pepper rings in the pan and crack an egg into each ring. Fry the eggs and place on the hash browns. Garnish with finely chopped spring onions.