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).