- Portion size 4 servings
MethodIn large saucepan of boiling salted water, cover and cook potatoes for 10 minutes; drain and let cool. Coarsely grate potatoes into bowl. Add onion, salt and pepper; toss gently to combine.
In 9-inch (23 cm) nonstick skillet, heat 1 tbsp (15 mL) of the butter over medium heat, swirling to coat pan. Pat half of the potato mixture into pan, spreading to cover. Top with half of the cheese, the ham, then remaining cheese. Pat remaining potato mixture over top. Cook for about 10 minutes or until bottom is golden and crispy. Using wooden spatula and shaking pan, gently loosen rosti; invert onto plate.
Heat 1 tbsp (15 mL) of the remaining butter in pan, swirling to coat. Slide rosti back into pan, cooked side up; cook for 10 minutes or until bottom is golden and crusty. Transfer to plate; cut into 4 wedges.
In same skillet, heat remaining butter over medium heat. Add eggs, 1 at a time; cook for 1 minute. Cover and cook for 1 to 2 minutes longer for runny yolks or 3 minutes longer for firm yolks. Serve each on rosti wedge.