Ham and sweet potato slice recipe

Inspired by crispy potato rosti, this ham and sweet potato slice makes a healthy lunch idea for kids during the holidays. Grated potatoes, ham, chives and melting cheese are combined into an easy bake – serve with sweetcorn for extra veg.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 12 people

Preparation

  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a 20cm x 20cm square cake tin.

  2. Boil the potatoes for 7 mins. Drain and leave to steam-dry. When cool enough to handle, coarsely grate into a large bowl.

  3. Meanwhile, heat the oil in a large frying pan, add the shallots and cook for 5-10 mins until softened. Add to the bowl with the potatoes along with the ham, chives and Cheddar. Season and mix well to combine. Pour in the beaten egg and mix well to coat. Tip into the prepared tin. Bake for 30-35 mins until golden. Allow to cool in the tin, on a wire rack, for 15 mins. Remove from the tin and cut into 12 rectangles.

Make ahead tip: Allow the cooked slice to cool completely. Wrap in foil (wrap individual rectangles in foil if liked). Chill for 3 days or freeze for up to 3 months. If frozen, unwrap and cook from frozen: place the slices, separated, on a baking sheet lined with parchment, cover with foil and cook at gas 4, 180ºC, fan 160ºC for 25 mins (remove the foil 5 mins before the end of cooking time).

Ingredients

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Ingredients

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Preparation

  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a 20cm x 20cm square cake tin.

  2. Boil the potatoes for 7 mins. Drain and leave to steam-dry. When cool enough to handle, coarsely grate into a large bowl.

  3. Meanwhile, heat the oil in a large frying pan, add the shallots and cook for 5-10 mins until softened. Add to the bowl with the potatoes along with the ham, chives and Cheddar. Season and mix well to combine. Pour in the beaten egg and mix well to coat. Tip into the prepared tin. Bake for 30-35 mins until golden. Allow to cool in the tin, on a wire rack, for 15 mins. Remove from the tin and cut into 12 rectangles.

Make ahead tip: Allow the cooked slice to cool completely. Wrap in foil (wrap individual rectangles in foil if liked). Chill for 3 days or freeze for up to 3 months. If frozen, unwrap and cook from frozen: place the slices, separated, on a baking sheet lined with parchment, cover with foil and cook at gas 4, 180ºC, fan 160ºC for 25 mins (remove the foil 5 mins before the end of cooking time).