Potato Rosti with Mushrooms and Onions

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We've been cooking the mushroom and onion topping for breakfast for years. When our family visit, they all love it for breakfast. We often light the OFYR firepit and cook over wood for breakfast. One of the other dishes we have started doing is the potato rosti. It seems sensible to introduce the two of them to each other, so here it is.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Course: Main Course

Cuisine: British

Ingredients Equipment Method Video

Ingredients

For the mushroom and onions

1 punnet chestnut mushrooms chopped in half and then sliced.
2 onion(s) finely chopped.
3-4 tbsp olive oil
1/2 tsp Maldon salt
1/2 tsp coarse ground black pepper

For the rosti

6 maris piper potatoes
salt and black pepper
olive oil for frying

Equipment

Grill Temperature

Surfaces

Method

Set up your Big Green Egg for a direct cook at 220°C.
Pop either a cast iron skillet or one of the Solidteknics Bigga pans, into the Egg to warm up.
Part boil your potatoes for about 5 minutes, you're just trying to warm them through and get the starch within them working.
Add 2-3 tablespoons of olive oil to the skillet and add the mushrooms and onions to fry.
Sautee the mix for about 5 minutes.
Use a box grater to grate your potatoes. The gratings will be sticky from the starch.
Portion your potatoes into rosties.
Add some more oil to you pan and then the rosties. Cook them for about minutes a side.
Continue to mix your mushrooms and onions, adding the salt and pepper.
When the rosties are golden brown on each side and the mushroom and onions soft, add the rosties to a plate and top them with the mix.