Crispy Potato, Onion, and Mushroom Rösti Recipe

[Photographs: J. Kenji López-Alt]
This brunch dish is crispy and golden brown on the outside, creamy and tender in the middle, flavored with sautéed onions and mushrooms.
Read more: Vegan Brunch: Crispy Potato, Onion, and Mushroom Rösti
- Yield:Makes one 10-inch rösti, serving 2 to 3
- Active time: 30 minutes
- Total time:30 minutes
- Rated:
Ingredients
- 3 medium russet potatoes (about 1 pound; 450g), rinsed and cut into 1/16-inch matchsticks or grated (see note)
- 5 tablespoons (75ml) olive oil
- 1 medium onion, finely sliced (about 1 cup)
- 4 ounces (115g) button mushrooms, finely sliced
- 2 cloves garlic, grated on a Microplane grater
- 1 teaspoon picked fresh thyme leaves
- Kosher salt and freshly ground black pepper
Directions
-
1.
Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.
-
2.
Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.
-
3.
Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.
-
4.
Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli.
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Vegan Brunch: Crispy Potato, Onion, and Mushroom RöstiAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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