Rosti With Bacon, Mushrooms And Onions
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Baking Potatoes1 tbsp
Salt100 g
Onion (diced)1 sprig
Thyme100 g
Mushroom (diced)2 tbsps
Oil60 g
ButterDirections:
1
Watch how to make this recipe
2
Boil the potatoes in their skins for 20 minutes, drain and leave to cool
3
Peel them
4
Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt
5
In a frying pan saute the bacon and onions
6
Strip the leaves off the sprigs of thyme into the pan
7
Add mushrooms and cook for about 5 minutes until soft
8
Combine with the potatoes and mix gently, taking care not to mash them too much
9
Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*
10
Using a spatula, pat the mixture into a round flat cake
11
Brown it over a high heat
12
When the bottom side is cooked flip it over
13
Repeat with remaining potatoes to make 6 cakes
14
Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler
15
Turn the Rosti onto a plate and serve with a green salad, if desired