Mushroom Topped Potato Rösti

Mushroom Topped Potato Rösti

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Serves 4
Cooking time – 30 minutes

A super tangy, tasty supper dish or a Saturday brunch.

Ingredients

3 potatoes, scrubbed but not peeled, about 625 g/1 ¼ lb in weight ½ onion, very thinly sliced 4 tbsps vegetable oil, plus extra for oiling 50 g/2 oz butter 1 garlic clove, chopped 250 g/ 8 oz button mushrooms, thinly sliced 2 tbsps finely chopped parsley Salt and freshly ground black pepper 1 large bunch watercress

Recipe

  1. Cook the potatoes whole in a large saucepan of lightly salted boiling water for 8 – 10 minutes. Drain and set aside to cool slightly. Wearing rubber gloves to protect your hands from the heat, coarsely grate the potatoes and mix in a bowl with the sliced onion, 2 tbsps of the oil and plenty of salt and pepper.
  2. Heat the remaining oil in a large non-stick frying pan and add the rösti mixture, pushing down to flatten it so that it covers the base of the pan.
  3. Cook for 7 – 8 minutes, then slide on to an oiled plate or board. Flip the rösti back into the pan to cook the other side for 7 – 8 minutes until crisp and golden.
  4. Meanwhile melt the butter in a frying pan and cook the garlic and mushrooms gently for 6 – 7 minutes until softened and golden. Season to taste with salt and pepper, then stir in the chopped parsley.
  5. Cut the rösti into wedges, then arrange on serving plates, scatter over the watercress and spoon over the warm mushrooms with their juices. Serve immediately.


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