Rosti With Bacon, Mushrooms, Onion, and Havarti

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

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!

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Ingredients

Nutrition

Directions

  1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
  2. Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
  3. In a frying pan saute the bacon and onions and thyme.
  4. Add mushrooms and cook for about 5 minutes until soft.
  5. Combine with the potatoes and mix gently, taking care not to mash them too much.
  6. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
  7. Using a spatula, pat the mixture into a round flat cake.
  8. Brown it over a high heat.
  9. When the bottom side is cooked flip it over.
  10. Repeat with remaining potatoes to make 6 cakes.
  11. Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
  12. *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.