Potato rosti with speck and soft goats cheese

• 600g yellow-fleshed potatoes
• 120g thinly sliced speck
• 60g fresh soft goats cheese
• 2 tbsps extra virgin olive oil
• 2 tsps butter
• Parsley
• Salt
• Pepper

Wash, peel and grate the potatoes with the large side of the grater.

Place the grated potato in a tea towel and squeeze to remove as much water a possible. Then transfer the potatoes to a bowl and season with salt and freshly ground pepper.

In a non-stick, oven-proof frying pan melt a tablespoon of oil and a teaspoon of butter. Add the potatoes and use a spatula to gently press down. Cook on a high heat for around 3 to 4 minutes until a golden crust has formed on the bottom.

Slide the rosti onto a plate. Add the remaining oil and butter to the pan to melt.

Turn the rosti back into the frying pan with the uncooked side down and cook for a further 3 to 4 minutes.

Once golden, transfer the pan to a preheated oven at 180°C and cook for a further 15 minutes. Turn the rosti over halfway through cooking.

When cooked, place on a serving plate and serve hot with thin slices of speck, goats cheese and a few sprigs of parsley.