Potato & Polony Rosti

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  • 250g Eskort French Polony, coarsely grated
  • 500g potatoes, coarsely grated
  • 65g cake flour
  • 65g soft Danish feta
  • zest and juice from one lemon
  • 45ml (3 tbsp) olive oil, for frying
  • 10ml (2 tsp) salt


  • Potato & Polony Rosti
  • Place the grated potato in a kitchen towel, then close and twist the towel to squeeze out the excess liquid.
  • Combine the potato, polony, flour and salt in a large bowl and mix well until thoroughly combined.
  • Spoon some of the mixture into palm of your hand, depending on the portion size you’d like and mould into a flat disc. Repeat this process with the remaining rosti mixture.
  • Heat the olive oil in a pan over a medium heat, and fry each rosti until golden brown on both sides.
  • Zesty Whipped Feta
  • Add feta, lemon juice and zest to a mixing bowl and whip until smooth.


Serve each rosti topped with a spoonful of zesty whipped feta. Add scrambled eggs to make it a breakfast treat.