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Homemade Potato Rosti
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Homemade Potato Rosti

Ever tried to make your own hash browns? This potato rosti is a delicious accompaniment to any breakfast dish or yummy on their own with a little Wattie's Tomato Sauce. The trick is to cook them low and slow to get them nice and crispy without burning so, practice patience and you'll be impressing the whole family in no time.
Makes 4
Prep Time 20 minutes
Cook Time 12 minutes
A Little More Effort
Ingredients
1 small onion, finely diced
500g floury potatoes (Agria)
1 Tbsp cornflour
3 Tbsp Heinz Seriously Good Rosemary and Sea Salt Mayo
Slow roasted tomatoes, to serve (optional)
Crispy bacon rashers to serve (optional)
Rocket leaves(optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Heat a dash of oil in a small pan and cook the onion over a low heat until softened. Set aside to cool.
Step 2
Peel and coarsely grate the potatoes. You should have approximately 430g-450g potatoes. Squeeze out excess water* and place in a mixing bowl.
Step 3
Add cooked onion, cornflour, Heinz Seriously Good Rosemary and Sea Salt Mayo and mix to combine ingredients.
Step 4
Heat a dash of oil in a non stick frying pan. Place the egg rings**in the pan.
Step 5
Spoon in the rosti mixture to about 2 cm thickness, firmly pressing down with the back of a spoon. Cook over a medium low heat for 5 - 6 minutes.
Step 6
Carefully remove the egg rings and turn the rosti. Cook for a further 5-6 minutes until the rosti is cooked, golden and crispy.
Step 7
Keep warm while cooking the remaining mixture.
Step 8
Serve with slow roasted tomatoes, crispy bacon. Spoon extra Heinz Seriously Good Rosemary and Sea salt Mayo over the rosti.
Tips
To squeeze out the excess water from the potatoes, either press through a sieve or put grated potato into a clean tea towel and squeeze out the extra water.
We used 9cm diameter metal egg rings to cook the rosti but smaller rings can be used. Alternatively drop spoonfuls of the mixture into a heated and oiled pan. Lightly press mixture down with a fish slice or spatula. This will create a more free form rosti
To slow roast tomatoes. Pre-heat oven to 170°C (fan assisted). Cut tomatoes in half. Place cut side up on a baking tray lined with baking paper. Brush with olive oil and balsamic vinegar. Roast for 40-45 minutes.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, finely diced
500 g floury potatoes (Agria)
1 Tbsp cornflour
3 Tbsp Heinz Seriously Good Rosemary and Sea Salt Mayo
Slow roasted tomatoes, to serve (optional)
Crispy bacon rashers to serve (optional)
Rocket leaves(optional)
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Homemade Potato Rosti
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