Rosti With Bacon Mushrooms Onion And Havarti Recipes

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ROSTI WITH BACON, MUSHROOMS AND ONIONS



Rosti with Bacon, Mushrooms and Onions image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

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
Serving suggestion: green salad.

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.

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

RöSTI WITH BACON AND SCALLIONS



Rösti with Bacon and Scallions image

To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.

Provided by Victoria Granof

Categories     Potato     Brunch     Side     Christmas     Low Cal     Bacon     Pan-Fry     Christmas Eve     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4-6

Number Of Ingredients 8

4 slices thick-cut smoked bacon (4 ounces), chopped
6 scallions, chopped, divided
Olive oil
3 tablespoon unsalted butter, melted
1 1/2 pounds russet potatoes, peeled
1 teaspoon smoked salt or kosher salt plus more
3/4 teaspoon freshly ground black pepper
Ingredient info: Smoked salt can be found at specialty stores and saltworks.us.

Steps:

  • Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4-5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.
  • Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.
  • Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 teaspoon salt, and pepper; toss to evenly distribute.
  • Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
  • Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

BASLER ROSTI WITH BACON AND ONION



Basler Rosti With Bacon and Onion image

Make and share this Basler Rosti With Bacon and Onion recipe from Food.com.

Provided by Deantini

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, cooked, skin on, completely cooled
1/2 onion, cut into very fine onion rings
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard (or use butter or oil)
50 g bacon, diced
1 -2 tablespoon milk

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.

FUSILLI WITH BACON, ONIONS, AND MUSHROOMS



Fusilli with Bacon, Onions, and Mushrooms image

No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces Parmesan cheese, finely grated (3/4 cup)

Steps:

  • While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
  • Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
  • When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
  • Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

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