Spiced Potato Rosti

Spiced potato rösti

Name: Spiced potato rösti
Total time: 1 h
Yield: Serves 4-6
Ingredients: 4 large (around 1 kg) potatoes peeled and coarsely grated; 2 tsp chilli flakes; 2 tsp ground fenugreek; 3 tsp black mustard seeds; 2 tsp garlic granules; a bunch chives finely snipped; ghee or butter; soft-boiled eggs; chilli sauce

Published: April 25, 2017 at 4:50 PM

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Serves 4-6

Easy

Total time: 1 hr

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Potato rösti is traditionally a Swiss breakfast dish, but here Sabrina Ghayour takes us through her twist using mustard seeds, chilli flakes and fenugreek. These spices give this recipe a real punchy flavour and perfectly accompany your soft boiled eggs. Whats more, it's low cal

Gluten free

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Alternatives

Complete the dish

Rustle up this potato rosti, then check out our potato pancakes, potato scones, potato tots, potato cakes and more potato recipes.

Ingredients

Nutrition

4 large (around 1 kg) potatoes

peeled and coarsely grated
2 tsp chilli flakes
2 tsp ground fenugreek
3 tsp black mustard seeds
2 tsp garlic granules
a bunch chives

finely snipped
ghee or butter

To serve

soft-boiled eggs
chilli sauce

Nutrition: per serving

kcal186

low
fat8.2g
saturates4.5g
carbs22.9g
sugars1.2g
fibre3.4g
protein3.6g
salt0.11g

Method

step 1

Season the potato generously with salt, mix well and leave for 10 minutes. Empty ½ the potato onto a sheet of muslin, a clean tea towel or into a sieve and squeeze well to remove excess moisture, then tip into a bowl. Repeat with the remaining potato.
step 2

Add the chilli flakes, fenugreek, mustard seeds, garlic granules, chives and a generous twist of black pepper and mix well.
step 3

Put 3-4 tablespoons of ghee or butter in a 26cm non-stick frying pan over a medium heat and, once melted, tip the potato mixture into the centre and flatten it out, smoothing with a spatula and pressing down gently.
step 4

Cook for 8-10 minutes on each side and turn carefully halfway through, using a plate on top of the pan to flip the rösti over and slide back into the pan. Once deep golden-brown on both sides, serve with soft-boiled eggs and chilli sauce.

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