Hash brown with whipped ricotta, figs, and Parma ham crumb

Hash browns with toppings are always a good idea! These are topped with lightly whipped ricotta, and garnished with juicy segments of roasted fig, and a crispy Parma ham crumbs with pine nuts and herbs.

Ingredients (8 servings):

8 Aviko Hash brown Röstiko rounds, natural
2 fresh figs
2 tablespoon olive oil
2 tablespoon honey
25 g Parma ham
1½ tablespoon pine nuts
1 sprig of parsley and/or thyme
150 g ricotta
Baking tray with parchment paper, mixer

Rosi rounds with whipped ricotta figs and parma ham crumb

Method

Preparation time: 30 minutes
Oven: 15–20 minutes

Preheat the oven to 220ºC. Place the Hash brown rounds on the baking tray.
Cut the figs into quarters. Place them next to the Hash brown rounds and drizzle the fig segments with the olive oil and honey.
Bake the Hash brown rounds with the figs in the preheated oven for 15–20 minutes until golden brown. In the meantime, cut the ham into thin strips. Coarsely chop the pine nuts.
Bake the ham in a dry frying pan for 4 minutes or until it is crispy. Add the pine nuts and let them turn golden brown. Toss occasionally.
Finely chop the parsley and/or strip the leaves from the thyme sprigs. Mix the herbs with the Parma ham and pine nut crumbs. Beat the ricotta with the mixer for 2 minutes until light and airy.
Arrange the Hash brown rounds on a platter. Spoon some whipped ricotta on top. Add a slice of roasted fig, and sprinkle with the crispy crumb.