Rosti with Bacon, Mushrooms and Onions
- 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
Preparation time 40mins
Cooking time 105mins
Adapted from foodnetwork.com
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.