Potato Rosti

4 from 1 vote

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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Served AsBreakfast
Recipe Taste Salty, Savoury
Servings 2


  • 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


  • 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.


Par boiled potatoes for this receipe should be 90% cooked.
Best accompanied with sour cream.

Please appreciate the author by voting!

4 from 1 vote

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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Binny Kalra
Binny Kalra

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