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Spiced Potato Rosti
Serves 2–3
Prep time: 10 minutes | Cook time: 16 minutes | Total time: 26 minutes
Mornings shouldn’t be complicated, and neither should breakfast. With our Spiced Potato Rösti, made using the Bombay Potato Spice Mix, every bite is warm, comforting, and full of flavour. A wonderfully crisp, golden rösti with a soft, spiced potato centre — perfect for brunch, a light lunch, or a show-stopping side.
Ingredients
- 1 tbsp Monalisa's Kitchen Bombay Potato Spice Mix
- 2 medium-sized potatoes
- 1 medium onion
- 30g clarified butter or Ghee, plus 2 tsp extra for frying
- Salt and pepper to taste
Method
- Peel the potatoes and grate on the most coarse side of a box grater.
- Grate the onion in the same way.
- Transfer the grated onion and potato to a bowl, add the salt and pepper and mix together.
- Give the mix a gentle squeeze with your hands and discard the starch fluid from the bowl, should any appear. ‼️ Don't squeeze too hard — we still need some starch left in there to stick the rosti together while cooking.
- Add 1 tbsp of the Spice Mix and the clarified butter, and mix with a fork.
- At this point you have a choice: make one large rosti and cut into portions, or several smaller individual ones.
- Divide your rosti mix into 4 on a chopping board. Shape into 3.5cm thick rounds. You can use a chef's ring if you prefer, but ragged edges go wonderfully crispy.
- In a large frying pan over a medium-low heat, add a tbsp of oil and 2 tsp of clarified butter.
- When the oil and butter are hot, transfer your rosti to the pan. After 5 minutes of cooking gently, press down lightly with the back of a spatula to encourage them to stick together.
- Fry for 5 more minutes on one side, or until golden brown. Gently flip and cook for a further 6 minutes. You should now have wonderfully crisp rosti on the outside and a soft, spicy potato centre on the inside.
Serving Suggestions
🚨 I like to serve the rosti with poached eggs or curried scrambled eggs — one egg per rosti. Finish with a drizzle of olive oil, a dusting of the Spice Mix, and some sea salt flakes. Streaky bacon works brilliantly alongside too. And for something a little different — these rosti are even great with kippers! 😉
Tips for Perfect Spiced Potato Rosti
✓ Don't over-squeeze — remove excess liquid but keep enough starch to bind the rosti
✓ Medium-low heat — patience is key; rushing leads to raw centres
✓ Press gently — a light press with a spatula helps the rosti hold together
✓ Ragged edges — embrace them! They crisp up beautifully
✓ Clarified butter — gives a richer flavour and higher smoke point than regular butter
✓ Serve immediately — rosti are best eaten fresh from the pan