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Gammon and Potato Rosti

Gammon and Potato Rosti

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Repeat the feast with Hellmann’s and transform your leftover gammon into a yummy Gammon & Potato rosti.

Preparation time


Potato Rosti:
4 tbsp butter
1 red onion, thinly sliced
2 cloves, finely chopped
2 cups leftover roast potatoes, grated
1 cup leftover gammon, shredded
5 thyme leaves
2 eggs
100 ml Hellmann's Original Mayonnaise
10 g parsley, roughly chopped
Robertsons Salt and Pepper

Preparation method

Potato Rosti:
Preheat the oven to 190C.
Heat 2 Tbsp butter in a large oven-proof pan/skillet over a medium-low heat. Once melted, add the red onion, garlic and thyme. Sauté slowly until softened – be sure to not burn the butter or onion. Once softened, tip it into a large bowl and wipe the pan clean – you will use it again.
Add the gammon, grated roast potatoes, egg, Hellmann’s Original Mayonnaise and parsley to the bowl with the onion. Mix thoroughly and season to taste with salt and pepper.
Return the pan to the stove top over a medium heat. Add the remaining 2 Tbsp butter. Once melted, tip the mix into the pan, flattening it gently with a spatula. Allow it to cook until golden and crispy underneath, then place the pan in the oven. Roast until golden on top, about 7 minutes. Remove from the oven and let it sit for 3-4 minutes.
Tip the rosti out onto a board and slice into portions. Serve warm.

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