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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 2- 1/2 pounds Potatoes, Peeled And Grated
- 1 whole Egg, Lightly Beaten
- 2 Tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Butter
- 1/2 whole Small Onion, Diced
- 1 pint White Mushrooms, Sliced
- 4 Tablespoons Sour Cream
- 1 Tablespoon Basil, Slivered
Method
- 1.
- Using a cloth or paper towels, wrap the grated potato up and squeeze out all of the liquid (potato starch).
- 2.
- In a large bowl, combine grated potato, egg, cornstarch, salt and pepper.
- Mix until combined.
- 3.
- Heat a pan (cast iron is best) over medium-high heat, add 1 tablespoon oil and wait for it to heat up.
- 4.
- Add half of potato mixture to pan and flatten it to make sure its even all around.
- Reduce heat to medium.
- 5.
- Cook for 8-10 minutes (checking at 6 minutes) on one side or until golden brown, and cook 6-8 minutes (adding more oil if necessary) on the other side (to flip rosti over, slide the rosti onto a plate first, then cover it with another plate, flip the two plates and then slide the uncooked side back onto the pan).
- Repeat with the other rosti.
- 6.
- For the mushroom sauce, heat butter in a pan over medium heat and add diced onion.
- Cook for a few minutes, remove, and add sliced mushrooms to the pan.
- Cook mushrooms until starting to brown, add onions back to the pan, reduce heat to low, and add a few dollops of sour cream (to reach desired consistency).
- 7.
- Serve rosti with mushroom sauce and fresh slivered basil (optional).
- Recipe adapted From Audux Artifex.
