Potato & Onion Rosti with Semi-firm Sheep’s Cheese

Serves 4-6


500 g Potatoes (Rooster work well for this recipe)
2 medium onions
70 g  Sheep’s Cheese, for example Knockdrinna Meadow
Oil for Frying
Flaky sea salt and ground black pepper

Cooking time:
25 minutes


Peel the potatoes, leave small ones whole, halve medium ones and quarter large ones. Put in 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 onion and fry gently until soft. Grate the cheese. When the potato is completely cool, grate into a large bowl, add the onion, cheese and season well with salt and pepper.

Heat some oil in a non-stick pan. For 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.

Serving Suggestions: Serve as a side dish, or with a poached egg as a delicious supper dish.

Recipe Courtesy of Ailish Durkin at Knockdrinna 

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