Ham and cheese rösti with pineapple chutney

Name: Ham and cheese rösti with pineapple chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 small pineapple; 2 red onion; 2 TABLESPOONS Sugar; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS thickened wild cranberries; 80 g Gouda cheese; 80 g Cooked ham; 1.25 kg waxy potatoes; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Olive oil; 7-10 Tbsp Thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 small pineapple
2 red onion
2 TABLESPOONS Sugar
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS thickened wild cranberries
80 g Gouda cheese
80 g Cooked ham
1.25 kg waxy potatoes
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Olive oil
7-10 Tbsp Thyme

Directions

1
Peel the pineapple, quarter it lengthwise and cut out the hard stalk. Cut approx. 300 g flesh into small cubes. Peel and finely dice onions. Caramelize sugar and some water in a pot until golden brown.
2
Add the pineapple, onions and vinegar and boil the sugar loose. Simmer until the liquid has almost evaporated. Season with salt and pepper and stir in cranberries. Remove the chutney from the stove and let it cool down.
3
Cut cheese and ham into 8 pieces each. Peel, wash and roughly grate the potatoes. Stir in eggs. Season with salt and pepper. Heat 2-3 tablespoons of oil in a pan. Squeeze the potato mixture a little.
4
Form 4 Rösti from half of the potato mixture in the pan, adding 1 piece of ham and 1 piece of cheese each and frying over medium heat for 8-9 minutes, turning. Add 2 tablespoons of oil to the pan.
5
Bake 4 more Rösti from the remaining mixture. Arrange Rösti and chutney on plates, garnish with thyme.