Cheesy Potato Rosti

Rosti is traditionally a Swiss dish which earlier used to be an important part of European breakfast.

Time: 60 minutes


  • 2 medium potato
  • 1/2 cup coriander leaves
  • 2 green chillies
  • as required salt
  • 150 gm cheese cubes
  • 1/4 cup mint leaves
  • 2 tablespoon all purpose flour
  • 1 tablespoon refined oil


  • Peel the raw potatoes and thickly grate them in a bowl. Squeeze the grated potatoes and remove the extra
  • water. On the other hand, finely chop the coriander leaves and mint leaves. Then thinly slice the green chillies,
  • and shred the cheese cubes. Now, in a large bowl, mix together all the ingredients together: potatoes,
  • coriander, mint, chillies, flour, shredded cheese and salt evenly.
  • Next, heat the stove and put the pan to be warm. Meanwhile take around 1 tablespoon of mixture in your palm
  • and flatten it to give a disc like shape.
  • Grease the pan with 1 tablespoon of refined oil and put the rosti into the pan. When it becomes golden brown
  • flip other side to cook.
  • After cooking rosti till golden brown shut the stove off and put the rosti on paper towel in serving plate so it will
  • absorb the extra oil. Rosti is ready to serve with tomato ketchup or Schezwan sauce. Enjoy!