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  • 200g potato, grated
  • 6 spring onions, sliced
  • 75g cooked chicken, diced
  • 50g frozen peas
  • 25g Parmesan cheese, grated
  • 1 large egg, beaten
  • 1 tbsp plain flour
  • 1 tbsp vegetable oil
  • a knob of butter
  • salt and black pepper


  1. Put the grated potato into a clean tea towel and squeeze out the liquid. Put all the other ingredients into a bowl and season well.
  2. Heat 1 tablespoon of vegetable oil and the butter in a small 20cm frying pan. Add the potato mixture and flatten out. Fry for 5 minutes until lightly golden. Put a large plate over the rösti in the frying pan, turn the pan upside down so that the rösti is on the plate cooked side up.
  3. Heat another tablespoon of oil in the pan. Slide the rösti back into the pan to cook on the other side for about 7 minutes until cooked through. Cut into wedges and serve.
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