Rosti With Mushrooms

1. 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. 2

   Drain and cool; peel and refrigerate until chilled.

3. 3

   Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.

4. 4

   Transfer to bowl; refrigerate until chilled.

5. 5

   Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.

6. 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. 7

   Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.

8. 8

   Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).

9. 9

   Repeat with remaining potato mixture.

10. 10

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.