Rosti Potatoes With Bacon Mushrooms And Onions Tyler Recipes

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ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI



Rosti With Bacon, Mushrooms, Onion, and Havarti image

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!

Provided by Redneck Epicurean

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 large baking potatoes
1 tablespoon salt
3 1/2 ounces smoked bacon, thinly sliced
3 1/2 ounces onions, diced
1 pinch dried thyme
3 1/2 ounces mushrooms, diced
2 tablespoons oil
butter, softened
6 slices havarti cheese

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.

Nutrition Facts : Calories 366.6, Fat 19.1, SaturatedFat 7.7, Cholesterol 47.2, Sodium 1766.1, Carbohydrate 33, Fiber 3.1, Sugar 2.3, Protein 16.6

ROSTI POTATOES WITH BACON, MUSHROOMS AND ONIONS (TYLER)



ROSTI POTATOES WITH BACON, MUSHROOMS AND ONIONS (TYLER) image

Yield 6

Number Of Ingredients 10

6 large baking potatoes
1 tablespoon salt
3 1/2 ounces smoked bacon, thinly sliced
vertically
3 1/2 ounces onion, diced
1 sprig thyme
3 1/2 ounces mushrooms, diced
2 tablespoons oil
2 ounces butter
6 slices Gruyere

Steps:

  • Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt. In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. 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*. 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 Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

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