Simple Rosti

"I love these topped with a runny egg. The secret is to grate the potatoes when they are cold to ensure a good rosti."
 
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photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
Ready In:
50mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Scrub the potatoes but leave the skin on.
  • Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
  • Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
  • Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
  • Cook for 15 minutes or until the bottom of the cake is brown.
  • Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.

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Reviews

  1. Good. I made it exactly as it said and it was fine - crispy on the outside and moist inside.
     
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Tweaks

  1. Used five finely chopped spring onion as they are milder. Also added two chopped garlic cloves.
     

RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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