Rosti with egg and cheese

Boil potatoes whole for about 10 minutes until still slightly firm. Drain and cool.
Cover and refrigerate for at least two hours, but preferably overnight.

Peel and coarsely grate the potatoes. Heat 5ml butter in a 15-20cm nonstick frying pan.
Add the garlic and fry over medium heat for one minute.
Add the potatoes and chives and season with salt and freshly ground black pepper.
Stir gently for one minute, then press potatoes down with the back of a spoon and cook over medium to low heat for about 10 minutes, without stirring.
Loosen the sides of the potato cake.

Place a flat plate over the pan and invert the pan to turn the rosti out onto the plate.
Heat the remaining butter in the frying pan.
Slide the rosti back into the pan. Fry for five minutes.
Crack the egg onto the rosti and cover pan with a lid. Cook for a further 3-5 minutes.
Remove from the pan and sprinkle with the cheese. Serve hot, with ham on the side.