Rosti With Mushrooms

• 4 -6 potatoes, unpeeled
• 1/2 cup butter
• 1 onion, chopped
• 1 lb button mushrooms or 1 lb cremini mushroom, sliced
• 2 tablespoons fresh rosemary or 2 tablespoons thyme, chopped
• salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 tablespoons fresh parsley, finely chopped

1. In saucepan, cover potatoes with cold water, bring to boil, reduce heat, cover and simmer until potatoes are tender yet still firm in centre (about 15 minutes).
2. Drain and cool; peel and refrigerate until chilled.
3. Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
4. Transfer to bowl; refrigerate until chilled.
5. Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
6. In 8 inch nonstick skillet, heat about 1 tbsp of remaining butter and 1 tbsp of the oil over medium-high heat; press half the potato mixture evenly over skillet.
7. Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
8. Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
9. Repeat with remaining potato mixture.
10. Garnish with parsley.

potatoes, butter, onion, button mushrooms, fresh rosemary, salt, vegetable oil, fresh parsley

Taken from www.food.com/recipe/rosti-with-mushrooms-455256 (may not work)