Rosti With Bacon, Mushrooms, Onion, and Havarti |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
2. Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
3. In a frying pan saute the bacon and onions and thyme.
4. Add mushrooms and cook for about 5 minutes until soft.
5. Combine with the potatoes and mix gently, taking care not to mash them too much.
6. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
7. Using a spatula, pat the mixture into a round flat cake.
8. Brown it over a high heat.
9. When the bottom side is cooked flip it over.
10. Repeat with remaining potatoes to make 6 cakes.
11. Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
12. *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.
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