Rosti With Bacon, Mushrooms, Onion, and Havarti

READY IN: 1hr 15mins
Recipe by Redneck Epicurean

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!

Top Review by The Normans

Really sorry, we were so looking forward to this, but the whole thing ended up in the trash. Maybe we did something wrong???

Ingredients Nutrition


  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.

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