Serious Eats: Recipes

Vegan: Crispy Potato, Onion, and Mushroom Rösti

[Photographs: J. Kenji Lopez-Alt]

For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!

Note: For best results, cut potatoes into 1/16th-inch matchsticks by hand or on a mandoline. If you don't have one, the large shredding disk of a food processor or large holes of a box grater will do fine.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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