1. 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). 2. Drain and cool; peel and refrigerate until chilled. 3. Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned. 4. Transfer to bowl; refrigerate until chilled. 5. Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste. 6. 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. 7. Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate. 8. Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes). 9. Repeat with remaining potato mixture. 10. Garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
