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Ham and sweet potato slice recipe

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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. See method

Makes 12
10 mins to prepare and 40 mins to cook
119 calories / serving
Healthy
Gluten-free

Ingredients

600g sweet potatoes, peeled and halved
1 tbsp oil, plus extra for greasing
4 shallots, peeled and finely sliced
80g ham, cut into thin strips
20g chives, chopped
50g Cheddar cheese, grated
4 large eggs, beaten

Perfect with:

Tesco Plant Chef no ham slices
Try these in place of ham for a tasty, meat-free replacement

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
500kj
119kcal 6%
Fat
6g 9%
Saturates
2g 10%
Sugars
3g 3%
Salt
0.4g 7%

of the reference intake
Carbohydrate 11g Protein 6.1g Fibre 0.1g

Method

Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a 20cm x 20cm square cake tin.
Boil the potatoes for 7 mins. Drain and leave to steam-dry. When cool enough to handle, coarsely grate into a large bowl.
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).

See more Lunch ideas for kids