RACLETTE HASH BROWNS AND HAM

HASH BROWNS, HAM & GOOEY RACLETTE CHEESE

Unbelievably decadently gorgeous.  Why, What and How did I not know of this !!!  Raclette!  There's a whole world of recipes, raclette dinner parties, social eating events and a whole lot more of cooking gadgets specifically just for raclette that for decades that I have completely missed out on!  Ok in my defence I am not the greatest cheese eater but still!  I do love gooey cheese and this is one of the best I have ever eaten.

Cooking time 1 hour

Ingredients 

(serves 4)

1 kg king Edward potatoes peeled, grated

1 onion grated

1/2 tsp Himalayan sea salt 

1/2 tsp ground black pepper

4 slices ham on the bone

8 thick slices raclette 

1 glug olive oil

1 tbsp butter

Place the grated potatoes in a tea towel, fold up and twist the tea towel as tight as you possibly can squeezing out all the liquid from the potatoes over the sink.  Place the squeezed potatoes in a bowl add the salt, pepper and onions, mix together.

Heat a skillet to just about medium heat, add the butter and olive oil then add the potato hash mix and squash flat and to the edges of the skillet, depending on the thickness this will take around 30-40 minutes to cook, turning over half way through.  You want to get a nice crispy brown outer with a soft hash brown centre.

When your hash browns are ready heat your oven to 180 C / 355 F,  layer the ham in top of the hash browns in the skillet and the top with the sliced raclette, pop in the oven for around 10 minutes until the cheese has just melted.  Enjoy.