Makes 6 large or 4 small Rosti’s


500g Potatoes (Rooster work well for this recipe)

2 medium onions

70g Knockdrinna Meadow Sheep’s cheese or Lavistown cheese, grated

Oil for Frying

Flaky sea salt and ground black pepper


Peel the potatoes – leave small ones whole, halve the medium ones and quarter the large ones. Put in a pan, cover with water, add some salt and bring to boil. Lower the heat and simmer for 5 minutes. Drain and leave to cool completely. Heat some oil in a pan, thinly slice the onion and fry gently until soft. When the potato is completely cool, grate into a large bowl. Add the onion, cheese and season well with salt & pepper.

Heat some oil in a non-stick pan. Form handfuls of the potato mixture into rough patties. Placed the patty on the hot pan and fry without moving for 5 minutes, allowing a golden crust to form underneath. Carefully flip it over. Continue to cook, turning once or twice more. It should take 10-12 minutes in all. Serve as a side dish, or with a poached egg as a delicious supper dish.

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