This dish tastes so good it s almost illegal. Once boiling is done set them aside to cool down slightly. Swirl the pan to coat the surface evenly with oil. The process for making rosti starts with boiling some potatoes with skin on. You may do this step the night before to save time.
Rosti is ready to serve with tomato catch up or schezwan sauce. Photos of cheese rosti. 1 of 34 all reviews heidi tee rating. Heat the oil in a large frying pan over high heat. When it becomes golden brown flip other side to cook.
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Sprinkle 2 tablespoons hot water over the top layer cover and saute at low to medium heat until bottom layer browns. In a large bowl mix together the potatoes egg cheese flour garlic onion salt and pepper. Transfer potatoes into the pan pat down evenly and cook for about 15 minutes over high heat. 350g potatoes 0 50 2 red onions 0 42 120g grated cheese 0 76 2 free range eggs 0 20 1 teaspoon dried basil 0 05 1 teaspoon olive oil 0 02. Dot each layer with remaining butter.
Boil them for around 15 25 minutes depending on the type of potatoes you are using. After cooking rosti till golden brown shut the stove off and put the rosti on paper towel in serving plate so it will absorb the extra oil. Boil them for around 15 25 minutes depending on the type of potatoes you are using. Sprinkle 2 tablespoons hot water over the top layer cover and saute at low to medium heat until bottom layer browns. Add potatoes and cook until tender but still firm about 15 minutes.
After cooking rosti till golden brown shut the stove off and put the rosti on paper towel in serving plate so it will absorb the extra oil. Rosti is ready to serve with tomato catch up or schezwan sauce. Just make sure you do not boil them too soft. This dish tastes so good it s almost illegal.
