Total Time
Prep 4 hrs 25 mins
Cook 35 mins

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

Ingredients Nutrition


  1. 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).
  2. Drain and cool; peel and refrigerate until chilled.
  3. Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
  4. Transfer to bowl; refrigerate until chilled.
  5. Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
  6. 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.
  7. Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
  8. Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
  9. Repeat with remaining potato mixture.
  10. Garnish with parsley.
Most Helpful

We enjoyed the addition of the onions and mushrooms to this version of rosti! I used baby bella mushrooms and rosemary. Thanks for sharing! Veg*n Swap 36

Starrynews July 24, 2011

This was a nice rosti. I halved the recipe and used both rosemary and thyme. Although I like rosemary, I would use less next time because I felt it overwhelmed the other flavors a little bit. This was really good. Thanks Dreamer for a nice keeper. Made for ZWT7 for the Emerald City Shakers.

lazyme June 17, 2011

Liked the mushrooms and onions in this rosti! The rosemary could be reduced, and I think it would be okay with dried rosemary. Made for Best of 2013 tag, based on Debbwl's recommendation.

KateL February 17, 2014