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Home » Potato Rosti with Mushroom Sauce

Potato Rosti with Mushroom Sauce

Last Updated on March 1, 2018 By Vicky 11 Comments

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Crispy on the outside, yet soft and nice on the inside – this potato rosti served with a flavorful mushroom rösti sauce is the perfect snack to brighten up your afternoon.

potato rosti

I know it’s Valentine’s Day and therefore I probably should be posting a rich super decadent dessert recipe, but since it’s also the Daring Cooks posting date, that’s going to come first. I suppose I could post both recipes today – but I don’t think I’m at that stage yet (nor do I care for desserts so I’d definitely rather have this potato rosti than cake any day).

The mandatory component was to pan or shallow fry a patty and considering my love for potatoes there was no doubt that I was going to make  potato rosti – essentially a large potato pancake, originating from Switzerland.

Crispy on the outside yet nice and soft on the inside, this makes for the perfect mid-afternoon snack. To add more flavor to it I made a mushroom rösti sauce — essentially just sauteed mushrooms and onions in butter and with few dollops of sour cream to complete this potato rosti dish.

I wonder if every country and culture has their own version of potato rosti. In my Russian background, my grandmother would make something quite similar to potato rosti – but we called the draniki, and they also were made with pan frying grated potatoes mixed with other ingredients.

I am curious to hear if other cultures also have their own version of potato rosti. Spain of course has the tortilla espanola but that’s a bit different!

5 from 1 vote
potato rosti recipe
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Potato Rosti with Mushroom Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Comforting and delicious potato rosti with sour cream mushroom sauce

Course: Appetizer or Side Dish, Dinner
Cuisine: American, French
Servings: 4
Calories: 346 kcal
Author: Vicky
Ingredients
  • 2 1/2 pounds potatoes peeled and grated
  • 1 teaspoon salt
  • 1-2 teaspoons black pepper
  • 1 egg lightly beaten
  • 2 tablespoons cornstarch
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1/2 small onion diced
  • 1 pint white mushrooms thinly sliced
  • sour cream
  • fresh basil slivered (optional)
Instructions
  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 it's 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).
Nutrition Facts
Potato Rosti with Mushroom Sauce
Amount Per Serving
Calories 346 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 48mg16%
Sodium 657mg29%
Potassium 1582mg45%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 2g2%
Protein 12g24%
Vitamin A 145IU3%
Vitamin C 35.8mg43%
Calcium 98mg10%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. veghotpot says

    February 15, 2012 at 7:35 am

    I’m the same, Id much rather have a potato rosti than a cake! I have a very limited sweet tooth. x

    Reply
  2. bloggingbiddy says

    February 15, 2012 at 1:03 pm

    this looks ammaaaaaaaaaaaaaaaaaaaaaaaaaazing.

    Reply
  3. Jo says

    February 15, 2012 at 9:37 pm

    Your rosti looks delicious and the mushrooms divine!

    Reply
  4. Sterlingo says

    February 16, 2012 at 8:27 am

    That mushroom sauce looks like the perfect companion to the potato rosti. Yum!

    Reply
  5. Tobias @ T and Tea Cake says

    February 20, 2012 at 1:33 am

    Hiya!
    Kudos to you for not posting anything sweet on Valentine’s! 😉

    I think it’s great what you are doing here so I have passed along the Liebster Blog Award to you!
    Check it out here: http://tandteacake.blogspot.com/2012/02/rumkugeln.html

    Cheers,
    Tobias

    Reply
    • AvocadoPesto says

      February 22, 2012 at 10:54 am

      Thanks! I’m flattered!

      Reply
  6. Mary says

    February 27, 2012 at 3:33 pm

    This looks delicious! I’ve never had anything like it, but I really want to try it now. YUM!

    Reply
    • AvocadoPesto says

      February 27, 2012 at 3:34 pm

      Hope you enjoy it! So simple to make and is a great way to use up a bunch of potatoes before they go bad!

      Reply
  7. afracooking says

    October 5, 2012 at 5:25 am

    Reading your recipe I realized I have not made rosti for ages. It was one of my favourite childhood foods – my mother used to make it with a veal cream sauce. As a student I could not afford veal so made it with mushrooms. Thanks for the trip down memory lane and the inspiration!

    Reply
    • Vicky says

      October 6, 2012 at 10:49 am

      Yes rosti is definitely delicious! A perfect comfort food now that it’s getting colder. Glad to have taken you down memory lane!

      Reply
  8. Mary says

    March 27, 2018 at 11:31 am

    5 stars
    Excited to make this.

    Reply

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