Rosti With Sausage And Onion Food

ROSTI WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

ROSTI WITH SAUSAGE AND ONION

Steps:

• Grate potatoes.
• Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
• Add grated potatoes to sausage in hot skillet.
• Cook and turn regularly on medium to high heat for 30 to 45 minutes.
• Salt liberally, add pepper if desired.
• Dice one or two onions.
• Add to mixture.
• Continue to turn and brown for 15 minutes, flattening into the skillet.
• Traditional Swiss rosti is served as a big flat brown cake on a round plate.
• To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
• Wala!

BASLER ROSTI WITH BACON AND ONION

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Cut onions into very fine onion rings.
• Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

BERNER ROSTI - ROSTI WITH BACON

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE

Steps:

• Cook the sausages in a large heated pan, in batches until browned all over.
• Drain on paper towel and then slice thickly.
• Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• Place the sausage mixture in a shallow 3-litre ovenproof dish.
• You can refrigerate or freeze at this stage.
• Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• Just before serving stir in the chives.
• Serve the Garlicky Cabbage with the sausage and rosti.

ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
• Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions and thyme.
• Add mushrooms and cook for about 5 minutes until soft.
• Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
• Using a spatula, pat the mixture into a round flat cake.
• Brown it over a high heat.
• When the bottom side is cooked flip it over.
• Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
• *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.