CRISPY POTATO,
ONION, AND
MUSHROOM CAKE
(AKA RÖSTI)
SERVES 2 OR 3
3 medium russet (baking) potatoes (about 1 pound), rinsed
and cut into 1⁄16-inch matchsticks or grated on the
large holes of a box grater
5 tablespoons olive oil
1 medium onion, finely sliced (about 1 cup)
4 ounces button mushrooms, finely sliced
2 medium garlic cloves, minced or grated on a
Microplane (about 2 teaspoons)
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Spread the potatoes on a large microwave-safe plate and
microwave on high until hot all the way through and
softened but still slightly crunchy, about 5 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a 10-inch cast-
iron or heavy-bottomed nonstick skillet over medium-
high heat until shimmering. Add the onions and
mushrooms and cook, stirring and tossing occasionally,
until softened and starting to brown, about 8 minutes.