Description
A crispy Swiss potato pancake topped with sweet caramelized onions and savory sautéed mushrooms.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, peeled and grated
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add onions and cook slowly, stirring occasionally, until caramelized (about 20 minutes). Remove and set aside.
- In same skillet, heat 1 tbsp butter and sauté mushrooms until golden brown (about 8 minutes). Season with salt, pepper, and thyme. Remove and set aside.
- Mix potatoes with salt, pepper, and nutmeg. Heat remaining butter and oil in skillet. Press potato mixture into an even layer. Cook undisturbed for 8-10 minutes until golden brown.
- Flip rösti carefully and cook other side for 8-10 minutes until crispy.
- Top cooked rösti with caramelized onions and sautéed mushrooms. Cut into wedges and serve.
Notes
You can customize the seasonings to taste.