ROSTI WITH MUSHROOMS
Flavoured with onion and packed with mushrooms, serve this crispy potato dish with grilled chops or steaks. Preparation time includes 4 hour chilling time. Recipe from Foodland Ontario Good Things Grow in Ontario
Provided by Dreamer in Ontario
Categories Potato
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, cover potatoes with cold water, bring to boil, reduce heat, cover and simmer until potatoes are tender yet still firm in centre (about 15 minutes).
- Drain and cool; peel and refrigerate until chilled.
- Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
- Transfer to bowl; refrigerate until chilled.
- Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
- In 8 inch nonstick skillet, heat about 1 tbsp of remaining butter and 1 tbsp of the oil over medium-high heat; press half the potato mixture evenly over skillet.
- Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
- Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
- Repeat with remaining potato mixture.
- Garnish with parsley.
BASLER ROSTI WITH BACON AND ONION
Make and share this Basler Rosti With Bacon and Onion recipe from Food.com.
Provided by Deantini
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, grate or cut into thin strips and mix with the salt.
- Cut onions into very fine onion rings.
- Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI
I had no clue what a Rosti was until I read the recipe. We always called them hashbrowns and didn't add anything to them, just shredded potatoes. However, these are jazzed up and I think they're awesome. I adapted the recipe from Tyler's Ultimate. I loved the idea of adding things to the potatoes and can't wait to experiment with other stuff like pepper-jack cheese, sausage, cheddar cheese, and green peppers...oh gosh, just about anything goes with these babies! I hope you like them as much as I did!
Provided by Redneck Epicurean
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
- Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
- In a frying pan saute the bacon and onions and thyme.
- Add mushrooms and cook for about 5 minutes until soft.
- Combine with the potatoes and mix gently, taking care not to mash them too much.
- Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
- Using a spatula, pat the mixture into a round flat cake.
- Brown it over a high heat.
- When the bottom side is cooked flip it over.
- Repeat with remaining potatoes to make 6 cakes.
- Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
- *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.
Nutrition Facts : Calories 366.6, Fat 19.1, SaturatedFat 7.7, Cholesterol 47.2, Sodium 1766.1, Carbohydrate 33, Fiber 3.1, Sugar 2.3, Protein 16.6
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