Cheese and Potato Rosti

serves 4
40 mins


4 large potatoes

1/2 cup Anchor Shredded Cheddar

Salt and pepper

50g Anchor Butter

Flour for dusting


  1. 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.
  2. Grate the potatoes into a large bowl and mix with the cheese.  Season with salt and pepper.
  3. 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.
  4. Melt half the butter in a large frying pan over a moderate heat.  Cook rosti in batches until golden on each side.
  5. Serve rosti warm topped with your favourite topping.

Tip: Swap the topping for bacon and avocado, or a poached egg and wilted spinach.