Potato rosti with ham

For 4 people


  • 400 g waxy potatoes
  • salt
  • 4 tbsp of oil for roasting

Salad marinade

  • 30 ml white wine vinegar
  • 50 ml beef bouillon or water
  • 60 ml olive oil
  • salt
  • pepper from the pepper mill


  • 50 g rocket salad leaves
  • 16 ham slices
  • 1 teaspoon of horseradish shavings
  • 2 tbsp of sour cream
  • salt


Cooking time: about 7 minutes


  • Peel and grate the potatoes or use the slicing machine to make thin slices and then cut the potatoes into fine strips before adding some salt.
  • Heat the oil in a pan, add the potatoes and press into the pan.
  • Reduce the heat and turn the potatoes in the pan and roast until golden brown.

Salad marinade

  • Thoroughly mix the white wine vinegar and beef bouillon or water and add the olive oil. Season with salt and pepper.


  • Add the salad marinade to the rocket salad leaves and place on the potatoes.
  • Garnish with ham slices and horseradish shavings.
  • Season the sour cream with salt and place at the edges of the plate for decoration before serving.


  1. Potato rosti have to be roasted in a sufficient amount of oil.
  2. You can also roast only portions of rosti in a small rosti pan.
  3. For variation you can add raw courgettes or pumpkin strips to the potatoes.
  4. Potato rosti are an ideal side order for grilled or briefly baked meat dishes or for smoked fish like salmon or trout.