To make 4 large rosti
- 1400g baking potatoes scrubbed
- 2 onions
- 50g butter or vegan margarine
- Salt and white pepper to taste
- 500g closed cup mushrooms
- 2 tbsp olive oil or butter
- 2 cloves garlic crushed
- 2 tsp thyme
- 4 free-range eggs (omit for vegan)
- A handful chives finely chopped
- Sea salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6. Prick the potatoes with a fork, place on a baking tray and bake for about 40 minutes in the preheated oven until starting to soften, but not completely cooked. Allow to cool in their skins, then peel and coarsely grate (you can use a food processor for this).
- Grate or very finely chop the onions (you can use the food processor) and fry in the butter or margarine until softened and transparent.
- Mix the onions and potatoes together and season well. Spoon into four heaps on 2 greased baking sheets. Flatten the heaps to plate size with the back of a spoon and bake in the oven for about 30-40 minutes, until golden in colour and starting to crisp.
- Slice the mushrooms and heat the olive oil or butter in a frying pan. Quickly saute the mushrooms with the garlic and thyme on a fairly high heat for 3 minutes. Season to taste.
- Poach or fry the four eggs just before serving (if using).
- To serve: Place each rosti on a dinner plate, top with the sautéed mushrooms and a poached or fried egg if using. Sprinkle with lots of chopped chives and a little sea salt and freshly ground black pepper. As you cut into the egg, the yolk should drizzle over the rosti.