Yukon Roesti

ingredient

• 2 lb (900 g ) Yukon Gold potatoes, not peeled
• 3/4 cup (180 ml) melted butter
• 1 onion, chopped
• 1/2 lb (250 g) bacon strips, cut up to 1/2 inch
• 1 lb (450 g) mushrooms, quartered
• Chopped parsley
• Salt and pepper
• A handful of grated Canadian Gruyère cheese

Preparation

1. Put whole potatoes in a large pan. Cover with water. Bring to a boil. Cook for 10 to 15 minutes, until tender. Drain, cool, peel, grate into a bowl.
2. Heat 2 tbs of butter in iron pan. Add onion and bacon. Cook for 5 to 6 minutes, until onions soften. Tip mixture into potatoes. Season; mix well.
3. Heat half of remaining butter in another fry pan. Add potato mixture. Press down to form a large pancake. Cook 10 minutes, adding extra butter around edges if needed; shake pan occasionally.
4. Cover pan with a plate and flip over. Add more butter, then slide roesti back to cook other side. Add more butter as needed. Cook for 7 to 10 minutes or until golden. Take off heat; keep warm.
5. Heat last of the butter in a pan. Add mushrooms. Sauté, stirring, for 3 to 5 minutes. Season; stir in parsley. Sprinkle Canadian Gruyère cheese on top. Place under broiler for 1 to 2 minutes. Top with mushrooms. Serve.