A cross between a rösti and a hash brown*, these are deliciously savoury - either eaten on their own or topped with a poached egg and a grilled tomato. They are also a great way to use up leftover ham and potatoes. For best result, use cooked potatoes that have been left uncovered - to dry out a little - in the fridge. 

这是瑞士薯饼和薯饼的交叉产物，不论是其本身或配以水煮蛋和烤番茄，都可谓咸香可口。这也是消耗用剩的火腿和土豆的好方法。若用的是已在冰箱中开盖保存，煮熟微干的土豆那最好不过了。 

材料（8个份）： 

500g large potatoes   500g大土豆

sea salt and freshly ground black pepper   盐和现磨黑胡椒碎

150g cooked ham, shredded    150g熟火腿，切碎

2 tsp Dijon mustard   2茶匙第戎芥末酱

small handful of flat leaf parsley, leaves only, chopped    一小把扁叶欧芹，取叶切碎

3 tbsp melted butter 3汤匙融化黄油

1 egg, beaten    1个鸡蛋，打散

步骤：

-Add the whole potatoes to a pan of salted water. Bring to the boil and cook until just tender, about 20-25 minutes. Drain well and leave until cool enough to handle. Peel off the skins and, ideally, leave the potatoes uncovered in the fridge overnight. 

- 将整个土豆放入盛有盐水的锅中，水开后继续煮20-25分钟直到变软。沥干后等其冷却到手可以直接触碰，去皮。理想状态是把土豆无遮盖放入冰箱，过夜。

-Coarsely grate the potatoes into a bowl. Add a generous pinch of salt and some pepper and then mix in the ham, mustard and chopped parsley. Add 1 tbsp melted butter, then the beaten egg and mix until evenly combined.

-把土豆放在碗里大致碾碎，加大约一撮盐和适量黑胡椒，倒入火腿，芥末酱和欧芹混合。加入1汤匙融化黄油和打散的鸡蛋，搅拌至混合均匀。

-Divide the mixture into 8 portions and press gently into patties. Heat half of the remaining butter in a frying pan. Add 4 potato cakes and press them gently with the back of a fish slice to flatten. Cook over a medium heat for 3-4 minutes on each side, until golden and crisp.

-把混合后土豆泥分成份轻压成型。在煎锅中加热一半剩下的黄油。放入4块土豆饼，用煎鱼铲背轻轻压平。中火煎制，每侧3-4分钟直至变脆呈金黄色。

-Drain the potato cakes on kitchen paper and keep warm in a low oven while you cook the rest, using the remaining butter. Serve warm.

-用厨房纸吸去表面多余的油，用剩余的黄油煎制其余土豆饼时把第一批置于低温烤箱之中保持温度。趁热上桌。

*a rösti and a hash brown: PO主表示并不知道其中差别（。

来自『Christmas with Gordon』渣翻译请谅解。

自购分享，因为版权问题请勿私自传出Lofter以外。m(_ _)m

另外停更通知：

大约到新年前都不会再继续。

家中亲人的身体状况非常不好，加之期末复习和下周二往伦敦走。

事情有点多心情也不好。抱歉。