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CRISPY POTATO ROSTI WITH MUSHROOM
Crispy potato rosti with mushroom
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How to:

Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.



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Recipe by: Abigail Donnelly
Allergens: Wheat free / Gluten free
Category: Vegetarian / Easy / Great value / Quick
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
2 potatoes
2 t chives
2 t parsley
1 T butter
100 g brown mushrooms
2 t olive oil
Cherry tomatoes
Crumbled feta cheese
Chopped chives
Cooking instructions:

Peel and grate the potatoes. Add the chives, parsley and melted butter and form into rounds.

In a nonstick pan, cook the rösti on both sides.

Fry the mushrooms in a hot pan with the olive oil.

Serve with the potato rösti, halved cherry tomatoes and crumbled feta cheese.

Season to taste and garnish with chopped chives.


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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