Crispy Potato, Onion, and Mushroom Rosti
- 5 tablespoons olive oil
- 3 medium russet potatoes (about 1 pound) rinsed and cut into 1/16th-inch matchsticks or grated
- 1 medium onion, finely sliced (about 1 cup)
- 4 ounces button mushrroms, finely sliced
- 2 cloves, grated on a microplane grater
- 1 teaspoon picked fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Produce
- Onion, finely sliced (about 1 cup), medium (1)
- Picked fresh thyme, leaves (1 teaspoon)
- Russet potatoes, medium (3)
- Cooking & Baking
- Cloves (2)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (5 tablespoons)
- Other
- 4 ounces button mushrroms, finely sliced
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 2, 2012 (1 year ago).
102 people saved this recipe.
