Crispy Potato, Onion, and Mushroom Rösti Recipe

1. Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.

2. Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.

3. Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.

4. Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli.

Special equipment

Mandoline with a 1/16-inch matchstick plate, food processor, or box grater (see note); Microplane grater; 10-inch cast iron or nonstick skillet

Notes

For best results, cut potatoes into 1/16-inch matchsticks by hand or on a mandoline. If you don't have one, the large shredding disk of a food processor or large holes of a box grater will do fine.

This Recipe Appears In

• Vegan Brunch: Crispy Potato, Onion, and Mushroom Rösti