Method

• 1.
  Coarsely grate the potatoes. (There’s no need to peel them - the skin will either grate or remain in your hand when you’ve finished grating each potato. Discard any excess skin.)
• 2.
  Place in a large bowl with the thyme and season with salt flakes and freshly ground black pepper. Toss gently to combine (you want to keep the potato light and airy).
• 3.
  Divide mixture into 8 portions. Flatten 4 portions on a clean work surface into 13cm circles. Top each circle with cheese and ham. Top with remaining potato portions to cover ham and cheese.
• 4.
  Heat oil in 2 large non-stick frypans over medium heat. Using an egg flip, gently place 2 rosti into each pan. Cook for 10 minutes each side or until golden and crisp.
• 5.
  Top each rosti with a fried egg. Sprinkle with shallot and extra thyme and drizzle with sriracha, if using.