Rosti with Bacon, Mushrooms and Onions |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. *Cook's note: We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.
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