Corn and Potato Rosti
by Tarla Dalal
Added to 270 cookbooks
This recipe has been viewed 50816 times
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.
- Combine the potatoes, corn, green chillies, cheese, salt and pepper in a deep bowl and mix well using two forks. Keep aside.
- Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
- Add the potato-corn mixture, mix well and spread it evenly with help of a back of a spoon.
- Cover and cook on a medium flame for 3 to 4 minutes.
- Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||218.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||10.5 mg|
|Folic Acid||12.9 mcg|
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