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


*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