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Prep Time: 4 Minutes Cook Time: 35 Minutes |
Ready In: 39 Minutes Servings: 8 |
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Flavoured with onion and packed with mushrooms, serve this crispy potato dish with grilled chops or steaks. Preparation time includes 4 hour chilling time. Recipe from Foodland Ontario Good Things Grow in Ontario Ingredients:
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 |
Directions:
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.
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