Flavoured with onion and packed with mushrooms, serve this crispy potato dish with grilled pork chops or steaks.
Chilling Time: 4 hours
- 4 to 6 Ontario Potatoes (unpeeled)
- 1/2 cup (125 mL) butter
- 1 Ontario Onion, chopped
- 1 lb (500 g) Ontario Button Mushrooms, sliced
- 2 tbsp (25 mL) chopped fresh Ontario Rosemary or Thyme
- Salt and pepper
- 2 tbsp (25 mL) vegetable oil
- 2 tbsp (25 mL) finely chopped fresh Ontario Parsley
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. Drain and cool; peel and refrigerate until chilled. Meanwhile, in skillet, melt 2 tbsp (25 mL) of the butter; cook onion and mushrooms until lightly browned. Transfer to bowl; refrigerate until chilled.
Grate potatoes into large bowl; add mushroom mixture, rosemary, and salt and pepper to taste.
In 8-inch (20 cm) nonstick skillet, heat about 1 tbsp (15 mL) of the remaining butter and 1 tbsp (15 mL) of the oil over medium-high heat; press half the potato mixture evenly over skillet. Reduce heat to medium; cook until underside is golden, 5 to 7 minutes; invert onto plate. Heat about 1 tbsp (15 mL) butter in skillet; slide uncooked side of rösti into skillet; cook until golden, 5 to 7 minutes.
Repeat with remaining potato mixture. Garnish with parsley.
Nutrients per serving
When recipe serves 8:
- Protein: 4.0 grams
- Fat: 15.0 grams
- Carbohydrates: 27.0 grams
- Calories: 250
- Fibre: 3 grams