Rosti With Bacon, Mushrooms, Onion, And Havarti

• 6 large baking potatoes
• 1 tablespoon salt
• 3 1/2 ounces smoked bacon, thinly sliced
• 3 1/2 ounces onions, diced
• 1 pinch dried thyme
• 3 1/2 ounces mushrooms, diced
• 2 tablespoons oil
• butter, softened
• 6 slices havarti cheese

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

baking potatoes, salt, bacon, onions, thyme, mushrooms, oil, butter, havarti cheese

Taken from www.food.com/recipe/rosti-with-bacon-mushrooms-onion-and-havarti-209998 (may not work)