Spiced Potato Rosti

Spiced potato rösti

  • serves 4-6
  • Easy

Potato rösti is traditionally a Swiss breakfast dish, but here Sabrina Ghayour takes us through her twist using mustard seeds, chilli flakes and fenugreek. These spices give this recipe a real punchy flavour and perfectly accompany your soft boiled eggs. Whats more, it's low cal


Rustle up this potato rosti, then check out our potato pancakes, potato scones, potato cakes and more potato recipes

*This recipe is gluten-free according to industry standards



  • potatoes 4 large (around 1 kg), peeled and coarsely grated
  • chilli flakes 2 tsp
  • ground fenugreek 2 tsp
  • black mustard seeds 3 tsp
  • garlic granules 2 tsp
  • chives a bunch, finely snipped
  • ghee or butter

To serve

  • soft-boiled eggs
  • chilli sauce


  • Step 1

    Season the potato generously with salt, mix well and leave for 10 minutes. Empty ½ the potato onto a sheet of muslin, a clean tea towel or into a sieve and squeeze well to remove excess moisture, then tip into a bowl. Repeat with the remaining potato.

  • Step 2

    Add the chilli flakes, fenugreek, mustard seeds, garlic granules, chives and a generous twist of black pepper and mix well.

  • Step 3

    Put 3-4 tablespoons of ghee or butter in a 26cm non-stick frying pan over a medium heat and, once melted, tip the potato mixture into the centre and flatten it out, smoothing with a spatula and pressing down gently.

  • Step 4

    Cook for 8-10 minutes on each side and turn carefully halfway through, using a plate on top of the pan to flip the rösti over and slide back into the pan. Once deep golden-brown on both sides, serve with soft-boiled eggs and chilli sauce.

Nutritional Information

  • Kcals 186
  • Fat 8.2g
  • Saturates 4.5g
  • Carbs 22.9g
  • Sugars 1.2g
  • Fibre 3.4g
  • Protein 3.6g
  • Salt 0.11g