For brunch today I made Swiss-style rosti with bacon, mushrooms, onions, and Gruyere. I used this video http://www.foodnetwork.com/videos/swiss-rosti/245.html and the associated recipe http://www.foodnetwork.com/recipes/tylers-ultimate/rosti-with-bacon-mushrooms-and-onions-recipe/index.html as the base, but took a few shortcuts.I didn’t peel the potatoes or parboil them, and ran everything through the small grater disc on the food processor.
- 2 large yukon gold potatoes, washed
- 1 onion, peeled
- 2 sprigs fresh thyme, leaves stripped from stem
- freshly ground black pepper
- sea salt
- 1 TB canola oil
- 1 TB butter
- Swiss Gruyer, grated
- 8 oz package baby bella mushrooms, or other mushrooms
- 3-4 slices smoked bacon, chopped
- Clean the potatoes, peel the onion, wash the mushrooms. Run them all through the food processor using the small grating disc (e.g. 4mm)
- Dump into a large bowl, add salt and pepper and thyme and chopped bacon, mix well.
- In a large cast iron frying pan, heat half the oil over medium heat.
- Add half of the mixture to the pan, pressing down to form an even layer across the bottom and smoothing out so it sticks together. Pull back a bit from the edges.
- When edges start to brown, loosen from bottom and flip carefully onto a plate, then add half the butter to the pan and slide the rosti into the pan to cook the other side.
- Sprinkle half of the shredded cheese over the top to melt while the second side is cooking.
- Remove from pan when bottom is lightly browned, cut into pieces and serve with white wine.
- can also be made in smaller pans for individual portions as a side dish. But with a vegetable side dish, it makes a great main course.
- pre-cooking the onions and mushrooms with the bacon to get some of the extra liquid out would probably help it brown and not steam.
- Squeezing the extra liquid out of the potatoes would also be a good idea instead of dumping the whole wet mess straight into the pan.
- If I had a leek, I would use that instead of the onion.
- This would be better with some fancier wild mushrooms.