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Swiss mushroom rosti

Swiss mushroom rosti

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Chives, thyme and garlic add flavour to this already-tasty rosti. And if you omit the eggs, it's great for vegans too.

Makes: 4

Ingredients

June Russell, 49, from London recommends wiping mushrooms with a cloth instead of washing them. This stops them from acting like a sponge and becoming tough

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1.4kg/3lb baking potatoes, scrubbed
2 onions
50g/2oz butter or vegan margarine (for vegan version)
450g/1lb closed cup mushrooms, rinsed and drained
30ml/2tbsp olive oil (for vegan version) or butter
2 cloves garlic, crushed
2tsp thyme
4 free-range eggs (omit for vegan version)
A handful of chives, finely chopped
Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6.
Prick the potatoes with a fork, place on a baking tray and bake for about 40 mins in the preheated oven until starting to soften, but not completely cooked. Allow to cool in their skins, then peel and coarsely grate (you can use a food processor for this).
Grate or very finely chop the onions (you can use the food processor) and fry in the butter or margarine until softened and transparent.
Mix the onions and potatoes together and season well. Spoon into 4 heaps on 2 greased baking sheets. Flatten the heaps to plate size with the back of a spoon and bake in the oven for about 30-40 mins, until golden in colour and starting to crisp.
Slice the mushrooms and heat the olive oil or butter in a frying pan. Quickly saute the mushrooms with the garlic and thyme on a fairly high heat. Season to taste.
Just before serving, poach or fry the 4 eggs (if using).
To serve: Place each rosti on a dinner plate, top with the sautéed mushrooms and a poached or fried egg if using. Sprinkle with lots of chopped chives and a little sea salt and freshly ground black pepper. As you cut into the egg, the yolk should drizzle over the rosti.

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