Potato Rosti ( Cheesy )
by Tarla Dalal

Rosti is a potato-based dish of Swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with a sprinkling of green chillies and cooked covered with a layer of cheese till a good aroma wafts out of the pan. Here is a slightly modified version the original rosti, with a layer of sautéed onions just below the cheese layer. Onion has a crispier texture and stronger flavour compared to potato, creating a much-needed balance, which makes this Potato Rosti more appealing than the plain version.

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Potato Rosti ( Cheesy ) recipe - How to make Potato Rosti ( Cheesy )

3 cups parboiled , peeled and thickly grated potatoes , refer handy tip
salt to taste
3 tsp finely chopped green chillies
2 tbsp butter
1/2 cup finely chopped onions
1/2 cup grated processed cheese

For Serving
sour cream

Method

Combine the potatoes, salt and 2½ tsp green of chillies, mix gently with the help of two 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 the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
Cover with a 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 with sour cream.

Handy tip:

Parboiled potatoes for this recipe should be 90% cooked.

Nutrient values per rosti

Energy	313 cal
Protein	7.5 g
Carbohydrates	37.5 g
Fiber	2.6 g
Fat	14.9 g
Cholesterol	0 mg
Vitamin A	473.2 mcg
Vitamin B1	0.2 mg
Vitamin B2	0 mg
Vitamin B3	1.9 mg
Vitamin C	28.1 mg
Folic Acid	26.5 mcg
Calcium	187.9 mg
Iron	1.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	116.3 mg
Potassium	400.7 mg
Zinc	0.9 mg