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Potato Rosti

Contributed by: News Canada

(Recipe courtesy of Foodland Ontario) (NC) This potato recipe tastes great on its own or with a dollop of sour cream. It can also be served as a main course or as a side accompaniment to broiled fish or any favourite meat.


  • 4 Large Potatoes
  • 1 Medium onion
  • 1/2 tsp Salt 2 mL
  • 1/8 tsp Pepper 0.5 mL
  • 1/2 tsp Nutmeg 2 mL
  • 1/3 cup Melted butter 75 mL


Cook potatoes, covered, in 1 inch (2 cm) of boiling water for 10 minutes. Cool potatoes to room temperature for at least 2 hours. Grate potatoes and mix with onion, salt, pepper and nutmeg.

Place 2 tbsp (25 mL) butter in 8 inch (20 cm) nonstick skillet. Add potato mixture and flatten to cover bottom of skillet. Over medium heat, pan fry 10 minutes or until bottom surface is well browned. Shake pan frequently to prevent sticking. Slide rosti all one piece onto large plate. Cover with plate of identical size and carefully flip. Add remaining butter to skillet. Slide rosti, browned side up, back into skillet. Slide onto serving platter and cut into wedges.

Serving Size: Makes 4 servings

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