• 1 kg Potatoes boiled in skins, and allowed to cool for 12-24 hours.
  • 50 grams butter
  • Salt
  • 4 Tablespoons oil


Peel the potatoes

Grate the potatoes and add the salt

Heat the oil and butter in a frying pan (Non-Stick)

Add the potatoes and cook over a medium heat until the bottom is golden brown, keeping the potatoes pressed flat in the pan.

Turn over after about 10-15 minutes, and repeat on the other side.

To turn the Rosti patti, use a heat proof plate, face down onto the potato, and turn the frying pan over so that the potato is now on the plate, then slide the potato back on to the frying pan.


Rosti is considered to be the original Hash Brown.

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