Potato n Mushrooms Rösti, inspired by the Swiss

During our recent family trip to Westerner Europe, Rösti is one of the common dishes we often found on the recipes of many restaurants in Germany and French towns (besides bratswurst, of course), however later only we found out that Rösti is actually consider a national dish to Switzerland. No wonder it was offered at Marche, the international chain from Switzerland.  

Anyway, when we first tried it in Colmar, the enhanting Alsace town which our Bukit Tinggi is modeled after, it was piping hot and was really mouth watering. I am not sure it's because of the hyper mode we were in, the sizzling summer or the beautiful town that inspired us, but some how the crispy bacons and mushroom slices had a special chemistry with the soft mushy texture of the grated potatoes. It is aurally a common farmer dish, using inexpensive ingredients, easy to prepare and is filling to the tummy, but tasty none the less.

The traditional Rösti is actually just a potato pancake with nothing added, what we had was very much the luxury version loaded with more ingredients and cheese, I decided to give it a try back home and it turned out alright, but I need a but more practise flipping it.

Rosti. the copy cat style

Ingredients:

• 6 medium potatoes, washed 
• 1/2 onion, diced
• 100gm streak bacons, thinly sliced
• 6 brown mushrooms, thinly sliced
• 2 clove garlic, diced
• 2 big spoon of shredded cheddar cheese 
• 2 teaspoon rosemary 
• Salt & pepper to taste 

Preparation time: 25 minutes

Cooking time: 25 minutes 

Serving for: 3-4 pax

The ingredient. I boiled too many potatoes, you really just need 6

Grating the potatoes

Methods:

1. In a pot of hot water, boil the potatoes for 5 - 7 minutes. To test if it's ready, poke the potato with a fork and it shall be still firm but can poked through with ease. Let the potatoes cool before use.

2. Stir fry the mushrooms and onions for about a minute, set aside.

3. Peel the cooled potatoes and coarsely grate them (must be cooled completely else will be difficult to peel). Mix all ingredients in a plate, including the cheese.

4. Heat up 2 table spoon of olive oil (or butter) in a 8" pan, spread the Rösti mixture evenly over the pan. Cook both side for 5 minutes or until it turns golden brown.

5. Serve!

Homemade rosti, with our beautiful Hansi glass from Colmar