Rosti Potatoes With Bacon Mushrooms And Onions Tyler Recipes

ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI

Steps:

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

BASLER ROSTI WITH BACON AND ONION

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Cut onions into very fine onion rings.
• Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

ROSTI WITH MUSHROOMS

Steps:

• 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.