Potato Rosti
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Perfect recipe with a combination of crispiness, creaminess and a tint of spices. Serve it as soon as it is made to enjoy it the most with sour cream.
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Ingredients
- 3 cup potatoes parboiled, peeled coarsely grated
- 3 teaspoon green chilies finely chopped
- 2 tablespoon butter
- 1/2 cup onion finely chopped
- 1/2. cup processed cheese grated
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Instructions
- Combine the potatoes, salt and 2 1/2 tsp green chilies mix gently with the help of forks. Keep aside.
- Heat the butter in a broad non stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- Sprinkle remaining green chilies and cook on a medium flame for 1/2 minute.
- Sprinkle the cheese evenly on all the onions and spread the prepared potatoes mixture evenly over it.
- Cover the lid and cook on a medium flame for 5 minutes.
- Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non stick pan and turn the pan upside down to invert the rosti on the plate.
- Serve immediately.
Notes
Par boiled potatoes for this receipe should be 90% cooked.
Best accompanied with sour cream.
Recipe Nutrition
Calories: 493 kcal | Carbohydrates: 61 g | Protein: 13 g | Fat: 23 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 65 mg | Sodium: 745 mg | Potassium: 1434 mg | Fiber: 8 g | Sugar: 5 g | Vitamin A: 688 IU | Vitamin C: 67 mg | Calcium: 416 mg | Iron: 3 mg
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