Crispy Potato, Onion, and Mushroom Rösti

Crispy Potato, Onion, and Mushroom Rösti 

Crispy on the outside and tender in the middle

From our
friends at Serious Eats

 


  • YIELD: Makes
    one 10-inch rösti, serving 2 to 3


  • ACTIVE TIME: 30 minutes


  • TOTAL TIME: 30 minutes

 

Ingredients:

·        
3 medium
russet potatoes (about 1 pound; 450g), rinsed and cut into 1/16-inch
matchsticks or grated (see note)

·        
5
tablespoons (75ml) olive oil

·        
1 medium
onion, finely sliced (about 1 cup)

·        
4 ounces
(115g) button mushrooms, finely sliced

·        
2 cloves
garlic, grated on a Microplane grater

·        
1
teaspoon picked fresh thyme leaves

·        
Kosher
salt and freshly ground black pepper

 

Directions

 

1.      
Spread
potatoes on a large microwave-safe plate and microwave on high heat until hot
all the way through and softened but still slightly crunchy, about 5 minutes.

2.     
Meanwhile,
heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick
skillet over medium-high heat until shimmering. Add onion and mushrooms and
cook, stirring and tossing occasionally, until softened and starting to brown,
about 8 minutes. Add garlic and thyme and cook, stirring frequently, until
fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a
small bowl and wipe out skillet.

3.     
Heat 2
tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half
of potatoes and press into bottom of pan with a rubber spatula. Season with
salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top
with remaining potatoes. Press down into an even disk shape using a rubber
spatula. Season top with salt and pepper.

4.     
Cook,
swirling and shaking pan occasionally, until deep golden brown and crisp on the
first side, about 7 minutes. Carefully slide rösti onto a large plate. Set
another plate on top of it upside down, grip the edges, and invert the whole
thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml)
oil in skillet and slide rösti back in. Continue cooking, swirling and shaking
pan occasionally, until deep golden brown and crisp on the second side, about 7
minutes longer. Slide rösti onto a cutting board. Serve immediately with a side
of vegan aioli.

Remember to sign up for your free Healthy Living / Personal Development book a month

 

Also check for more recipes and other information at our book site for help with Healthy Living Solutions.

Also check out the great articles we have at our other site on Healthy Living Solutions

r Healthy Living Solutions