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4
40 min
Cheese and Potato Rosti
Method
- Peel potatoes and halve. Place in a saucepan of cold salted water, bring to the boil and cook for 10 minutes. Drain well and set aside to cool.
- Grate the potatoes into a large bowl and mix with the cheese. Season with salt and pepper.
- Dust your hands with flour and press about ¼ cup of mixture into a disc. Continue making batches with remaining potato, using flour to prevent them from being too sticky.
- Melt half the butter in a large frying pan over a moderate heat. Cook rosti in batches until golden on each side.
- Serve rosti warm topped with your favourite topping.
- Tip: Swap the topping for bacon and avocado, or a poached egg and wilted spinach.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
