Rosti With Mushrooms

READY IN: 5hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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