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.
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!
Comforting and delicious potato rosti with sour cream mushroom sauce
- 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)
- Using a cloth or paper towels wrap the grated potato up and squeeze out all of the liquid (potato starch).
- In a large bowl combine grated potato, egg, cornstarch, salt and pepper. Mix until combined.
- Heat a pan (cast iron is best) over medium-high heat, add 1 tablespoon oil and wait for it to heat up.
- Add half of potato mixture to pan and flatten it to make sure it's even all around. Reduce heat to medium.
- 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.
- 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).
- Serve rosti with mushroom sauce and fresh slivered basil (optional).