Rosti With Mushrooms

Total Time: 5 hrs Preparation Time: 4 hrs 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 -6 potatoes, unpeeled
• 1/2 cup butter
• 1 onion, chopped
• 1 lb button mushrooms or 1 lb cremini mushroom, sliced
• 2 tablespoons fresh rosemary or 2 tablespoons thyme, chopped
• salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 tablespoons fresh parsley, finely chopped

Recipe

• 1 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).
• 2 drain and cool; peel and refrigerate until chilled.
• 3 meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
• 4 transfer to bowl; refrigerate until chilled.
• 5 grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
• 6 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.
• 7 reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
• 8 heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
• 9 repeat with remaining potato mixture.
• 10 garnish with parsley.