Corn and Potato Rosti


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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 cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. Here is a more interesting version of rosti, with some sweet corn kernels mixed in. The texture and taste of sweet corn is in contrast to that of potato, creating a much-needed balance, which makes the corn and potato rosti more appealing than the plain version.

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Makes 4 servings
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2 cups par-boiled and grated potatoes
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tbsp butter
1/2 cup finely chopped onions
2 tsp finely chopped green chillies
2 tbsp grated processed cheese
salt and freshly ground black peppercorns (kalimirch) to taste

  1. Combine the potatoes, corn, green chillies, cheese, salt and pepper in a deep bowl and mix well using two forks. Keep aside.
  2. Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
  3. Add the potato-corn mixture, mix well and spread it evenly with help of a back of a spoon.
  4. Cover and cook on a medium flame for 3 to 4 minutes.
  5. Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
  6. Serve immediately.
2 reviews received for Corn and Potato Rosti

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Foodie #614784December 14, 2014

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Reviewed December 14, 2014by Foodie #614784


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Reviewed March 05, 2014by vinalbhalerao

Par-boiled potatoes help to bind the potatoes while cooking the rosti and make it crispy.Combine the cheese with the potato and corn and mix well so that it does not spill when you turn the rosti upside down.

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