Rösti with Mushrooms
4 servings | 30 minutes
Crispy, savoury, and packed with flavour – this potato rösti with mushrooms is a five-ingredient wonder. Just a few ingredients, maximum flavour, and ready in 30 minutes! Grate the potatoes yourself and fry them to create a crispy layer. The topping? Sautéed mushrooms with garlic, fresh parsley, and roasted almond flakes. This recipe is effortlessly made on a scratch-resistant SaphirMatt AEG induction cooktop with integrated hood. Curious about this recipe from ChicksLoveFood? Keep reading!
Ingredients
For 4 servings
- 400 g potatoes
- 250 g mixed mushrooms
- 3 cloves of garlic
- 1 handful of fresh parsley
- 4 tbsp almond flakes
Preparation
- Peel the potatoes and grate them finely. Cut the mushrooms into pieces, and chop the garlic and parsley.
- Heat a dry pan over medium heat and toast the almond flakes until golden brown. Remove from the pan and set aside.
- Mix the grated potatoes with a pinch of salt and a drizzle of olive oil. Let it sit for 5 minutes, then squeeze out the excess moisture.
- Heat a bit of olive oil in a pan and form small piles of the potato mixture. Press them flat and cook the rösti for 4-5 minutes on each side until golden brown and crispy.
- Heat a little olive oil in another pan and cook the mushrooms with the garlic for 5 minutes. Season with salt and pepper, then stir in the chopped parsley.
- Place the rösti on plates, top with the mushrooms, and sprinkle with the toasted almond flakes.
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