Root vegetable and ham rostis recipe | Waitrose

These splay out in the pan, giving them deliciously crispy edges. Any leftover shreds of ham will do, or failing leftovers, you can buy shredded ham hock. 

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 15 minutes
  • Total time: 30 minutes, plus cooling

Serves: 4


250g carrots, peeled and coarsely grated
250g swede, peeled and coarsely grated
1 small onion, coarsely grated
6 eggs
1 1⁄2 tsp wholegrain mustard
150g leftover ham, shredded
2–3 tbsp groundnut oil 


1. Blanch the veg in a pan of boiling, salted water for 2 minutes; drain and press out as much liquid as possible. Tip into a large bowl and leave to cool. (You can do this up to 2 hours ahead.)

2. Whisk 2 eggs with the mustard and mix this into the vegetables, then fold in the ham and season. Heat 1 tbsp oil in large non-stick frying pan over a medium heat, and drop in heaped tablespoons of the mixture. Gently but firmly press each mound down with a spatula into a patty about 1cm thick, with ragged edges. Fry for 2–3 minutes until the underside is golden and crispy, then carefully turn with a spatula (they will be quite delicate) and fry for another 2 minutes. Set aside on kitchen paper to drain while you cook the remaining röstis, adding more oil as necessary. You should get around 8 in total.

3. Wipe out the pan and add 1 tbsp oil. Fry the remaining eggs for 2 minutes; serve on top of the rostïs and season.