Just a handful of humble ingredients come together here for a joyous lunch (or even breakfast) that’s far easier to make in a sheet pan than in a frying pan. As ever, keep your eyes glued to the eggs as they bake: all ovens are different and you want the yolks to spill their loveliness over the rösti when you cut into them, not require a carving knife. — Faith Mason, author of Sheet Pan Magic
- 3 Tablespoons duck or goose fat, or olive oil
- 4 medium waxy potatoes, about 6 1/2oz each
- 4 thick slices of smoked ham, about 1 1/2oz each, chopped
- Sea salt flakes and freshly ground black pepper
- 4 large eggs
Preheat the oven to 400ºF. Place the fat or olive oil in a 8 x 12 x 2-in sheet pan to melt and/or get hot.
Grate the potatoes into a bowl—you can peel them if you like, but the skin adds flavor. Add the ham, season with salt and pepper and mix well.
Spoon 4 mounds of potato into the prepared sheet pan, and gently spread into circles, about 5/8in high. Spoon a little of the hot fat or oil over the top of each one. Roast for 30 minutes, or until golden at the edges and beginning to turn brown on top.
Make an indentation in each rösti with the back of a soup spoon and crack in an egg. Return to the oven for a further 6–8 minutes, or until the whites are just set and the yolks are still runny. Serve immediately.
Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)