Ingredients
- Salted butter 20g
- Emmental slices 25g
- Red potatoes 75g
- Trimmed spring onions 0.2 pieces
Method
- Heat the butter in a thick-bottomed frying pan.
- Grate the potato and squeeze dry.
- Place the potato in the pan and fry until golden.
- Turn the rosti over and cook until crispy 5. Turn the rosti out onto a tray and melt the cheese on top 6. Garnish with spring onions.
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