Rosti with Bacon, Mushrooms and Onions
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 62 mg
- Sodium
- 1078 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 62 mg
- Sodium
- 1078 mg
Ingredients
Directions
- Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
- In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. 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*. 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 Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.
Cook’s Note
We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.
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