Leftover heaven: Grilled Hampshire ham with rosti potato, stuffing & fried egg

Method

1. To make the rosti:

2. Grate the potatoes using a coarse grater.

3. Wring the grated potato in a clean tea towel to remove excess moisture. Discard the starchy water.

4. Place the dried potato into a bowl and season with salt.

5. Heat a little oil and butter in a non-stick frying pan over medium heat.

6. Add the seasoned potato to the pan and flatten into a cake shape using a spatula.

7. Fry for 5 minutes until golden and crispy, then flip and cook the other side.

8. To fry the eggs:

9. Heat a little olive oil in a pan.

10. Fry the eggs sunny side up and season with salt and pepper.

11. To plate:

12. 500g peeled and grated raw potato

13. 1 teaspoon salt

14. Butter or oil for frying

15. 8 slices Hampshire ham, grilled until crispy

16. 8 slices Signature Tastes stuffing, grilled

17. 1 jar Signature Tastes tomato country relish

18. 8   SuperValu eggs for frying

19. 100ml SuperValu crème fraîche