For brunch today I made Swiss-style rosti with bacon, mushrooms, onions, and Gruyere. I used this video and the associated recipe 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


  1. Clean the potatoes, peel the onion, wash the mushrooms. Run them all through the food processor using the small grating disc (e.g. 4mm)
  2. Dump into a large bowl, add salt and pepper and thyme and chopped bacon, mix well.
  3. In a large cast iron frying pan, heat half the oil  over medium heat.
  4. 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.
  5. 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.
  6. Sprinkle half of the shredded cheese over the top to melt while the second side is cooking.
  7. 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.


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