Herbed Rösti with Lemony-Garlic Mushrooms
My spin on a Rösti with fresh herbs mixed in and a big ‘ole pile of mushrooms on top.
Many different cultures have their own version of the potato pancake… latkes, galette, or the oh so sophisticated scattered, smothered, and covered Waffle House hash brown I grew up loving. In whatever form you so choose, potato pancakes are a blank canvas for all sorts of creative flavor profiles, sweet and savory. In my book, I feature palm-sized Sweet & Gold Potato Gallettes topped with cashew cream, prosciutto, pear and micro greens that are to-die-for, if I do say so myself.
Back to this recipe—Rösti is the Swiss version of a potato pancake. What I love about it is both its large, shareable size and the fact it doesn’t require flour making it inherently grain- and gluten-free. I like to served it alongside a beautiful steak or with perfectly runny fried eggs.
YOU WILL NEED
for the Herbed Rösti
2 pounds gold potatoes, grated (no need to peel)
1 tablespoon plus 1 teaspoon fine sea salt
1/4 cup fresh oregano leaves
2 garlic cloves, finely chopped
1/2 teaspoon ground black pepper
4 tablespoons ghee
Fresh oregano, for serving
for the Lemony Garlic Mushrooms
2 tablespoons ghee
16 ounces sliced mushrooms of your choice
1 teaspoon fine sea salt
2 garlic cloves, thinly sliced
Zest and juice of 1/2 lemon
TO MAKE
for the Herbed Rösti
Line a large bowl with a thin dish towel or cheese cloth. Add in the grated potatoes and 1 tablespoon of salt and toss together. Let sit for about 10 minutes. Wrap the potatoes with the towel and squeeze as much liquid out as you can. Discard the liquid, dry the bowl and add the drained potatoes back into the bowl, without the dish towel. Gently toss in the oregano, garlic, 1 teaspoon of salt, and black pepper.
Melt 2 tablespoons of ghee in a medium sized pan or cast iron skillet set over medium-low heat. Press the potato mixture into the bottom of the pan in an even layer. Cover to cook for about 15 minutes, until the bottom side is golden and crispy. You’ll know it’s ready when it easily releases from the bottom of the pan. Invert the Rösti onto a plate and set aside.
Add the remaining 2 tablespoons of ghee to the pan set over medium-low heat and carefully slide the Rösti back onto the pan to cook on the other side, covered, for another 15 minutes, or until both sides are golden and crispy.
Place the Rösti on a serving plate. Top with the Lemony Garlic Mushrooms (recipe below), fresh oregano, a little lemon juice, flaky sea salt and freshly ground black pepper.
Serve right away.
for the Lemony Garlic Mushrooms
Melt the ghee in the same pan used to cook the Rösti. Add in the mushrooms and salt. Gently stir and let cook until they’ve reduced to about half volume.
Move the mushrooms to one side of the pan and add the garlic to the exposed bottom to sear for a couple minutes. Stir the garlic, lemon zest and lemon juice into the mushrooms. Continue to let the mushrooms cook until they have a slightly caramelized edge.
Pile the mushrooms on top of the Herbed Rösti.