Vegetable Rosti with Chives Yoghurt

5 from 5 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 259 kcal


  • 200 g Potatoes
  • 200 g Carrots
  • 1 bunch Chives fresh
  • 1 Egg
  • 0,5 tsp Curry
  • Salt and pepper
  • 2 tbsp Rapeseed oil
  • 150 g Yogurt


  • Preheat the oven to 100 ° C (fan oven 80 ° C). Peel the potatoes and carrots with a peeler, wash and roughly grate.
  • Wash the chives, pat dry and cut into fine rolls. Mix the potatoes, carrots, egg, half of the chives and all the spices well.
  • Heat some oil in a pan and fry small hash browns in it, keeping each one warm.
  • Mix the yoghurt with the remaining chives, cut into rolls. Season with salt and pepper and serve with the vegetable rosti.


Serving: 100gCalories: 259kcalCarbohydrates: 4.5gProtein: 2.8gFat: 25.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Potatoes: Potato Tree Cake with Mushroom Filling

Eggnog Quark Cake with Flamed Meringue Topping