Corn and Potato Rosti
by Tarla Dalal
Added to 270 cookbooks
This recipe has been viewed 61741 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.
Method- 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.
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Accompaniments
Nutrient values per serving
Energy | 129 cal |
Protein | 2.6 g |
Carbohydrates | 16.8 g |
Fiber | 1.3 g |
Fat | 6.1 g |
Cholesterol | 0 mg |
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 |
Calcium | 48.5 mg |
Iron | 0.5 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 56.4 mg |
Potassium | 166.9 mg |
Zinc | 0.4 mg |
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