1 hr 15 mins
Redneck Epicurean's Note:
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!
My Private Note
Units: US | Metric
- 1Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
- 2Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
- 3In a frying pan saute the bacon and onions and thyme.
- 4Add mushrooms and cook for about 5 minutes until soft.
- 5Combine with the potatoes and mix gently, taking care not to mash them too much.
- 6Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
- 7Using a spatula, pat the mixture into a round flat cake.
- 8Brown it over a high heat.
- 9When the bottom side is cooked flip it over.
- 10Repeat with remaining potatoes to make 6 cakes.
- 11Put 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.
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Nutritional Facts for Rosti With Bacon, Mushrooms, Onion, and Havarti
Serving Size: 1 (235 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 366.6
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 7.6 g
- Cholesterol 47.1 mg
- Sodium 1766.1 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 3.1 g
- Sugars 2.3 g
- Protein 16.5 g