Rosti With Bacon Mushrooms Onion And Havarti Recipes

Steps:

• 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.

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

Steps:

• While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
• Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
• When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
• Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

Steps:

• Grate potatoes.
• Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
• Add grated potatoes to sausage in hot skillet.
• Cook and turn regularly on medium to high heat for 30 to 45 minutes.
• Salt liberally, add pepper if desired.
• Dice one or two onions.
• Add to mixture.
• Continue to turn and brown for 15 minutes, flattening into the skillet.
• Traditional Swiss rosti is served as a big flat brown cake on a round plate.
• To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
• Wala!

Steps:

• 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 of the butter and cook onion & mushrooms until lightly browned.
• Transfer to bowl; refrigerate until chilled.
• Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
• In 8 inch nonstick skillet, heat about 1 tbsp of remaining butter and 1 tbsp 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 butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
• Repeat with remaining potato mixture.
• Garnish with parsley.

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Cut onions into very fine onion rings.
• Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

Steps:

• Preheat oven to 200C/fan 180C
• Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
• Chill in the fridge for 10 minutes.
• While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
• Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
• While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
• In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
• After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
• Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.