Home Cooking- Potato Rosti with Mushroom Rag Out


Was craving some good old potato snack and decided to whip up potato rosti with mushroom ragout for dinner! There are tonnes of recipes online so I went through most of them and decided to make my own version of it. Most sites recommended using russets or yukon gold potatoes.


1 packet of potatoes (around 10-12 small pieces)

Sprinkle of Salt

Pepper  (I was quite generous with this)

3 tablespoons of Olive oil


The night before, I parboiled all my potatoes first and drenched it in cold water once it was done. Next I peeled the skins away and left it in the fridge for a day. The next evening, I grated them thinly and mixed them with salt and pepper. Once done, I poured the olive oil in the pan and cooked it for 5-7 mins each side. My pan was too small so I had to separate it into 3 batches like mini potato pancakes. Before serving, I toasted them again in the oven at 150 celsius to get it crispier. But my oven was not working too well so it wasn’t as crispy as I hoped it will turn out.

To accompany the rosti as a side, I made mushroom rag out with the following ingredients.


2 packets of mushrooms sliced (Shiitake, portobello, brown and white buttons mushrooms)

1 tablespoon of thyme

1 tablespoon of oregano

Pinch of salt and pepper to taste

2 tablespoon of olive oil

1 red onion, chopped


Start by adding onions into the pan for a few minutes before adding in mushrooms, oregano, thyme, balsamic vinegar, salt, pepper and let it simmer for another 5-7 minutes.Some websites recommended using 1/4 -1/2 cup of white or red wine too. Once done, serve together with crispy rosti. I also had a quinoa red rice salad with pumpkin and capsicum from Cedele which went so well with the mushroom ragout too.


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