Name: Rosti with Bacon, Mushrooms and Onions
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Cuisine: american
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

Watch how to make this recipe.

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.

Cook’s Note

We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.

Rosti with Bacon, Mushrooms and Onions

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