Cheesy potato rosti

    55 min

    This recipe is an adapted version of the classic Swiss potato rosti. Grated potatoes are pan-fried with egg, cheese, garlic and onions to form one big rosti. Serve for breakfast, brunch, lunch or dinner.

    129 people made this

    Serves: 6 

    • 1kg potatoes, peeled and grated
    • 1 egg, beaten
    • 300g grated Comté or Gruyere cheese
    • 5 tablespoons plain flour
    • 2 garlic cloves
    • 1 small onion, finely chopped
    • salt and pepper to taste
    • 2 tablespoons oil

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large bowl, mix together the potatoes, egg, cheese, flour, garlic, onion, salt and pepper.
    2. Heat the oil in a large frying pan over high heat. Swirl the pan to coat the surface evenly with oil. Transfer potatoes into the pan, pat down evenly and cook for about 15 minutes over high heat.
    3. Reduce to low heat and continue to cook until golden brown. Flip the rosti and cook until the other side is tender and golden brown. Turn out onto a serving plate and serve hot.

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    Reviews in English (1)


    This went down well and was also enjoyed cold the next day.  -  08 Jun 2012