1 kg brushed potatoes, washed, peeled and grated
¼ cup grated Parmesan cheese
1 egg, lightly beaten
1 tablespoon freshly chopped chives
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
40g unsalted butter
120g tub Yarra Valley Dairy House Cow
fresh dill, to garnish
Combine grated potato, Parmesan, egg, chives and seasoning.
Melt oil and butter in a large non-stick frypan. Add 2 tablespoons of potato mixture and press down to form a potato cake. Cook the potato roesti over medium heat until the bottom is crisp and golden brown. Turn over and cook on other side for 1 minute. Repeat with remaining mixture.
Serve topped with Yarra Valley Dairy House Cow and garnish with a sprig of fresh dill.
Tip: Perfect for starters. Roesti can be made ahead and reheated in a hot oven prior to serving. They can also be served at room temperature.