1 kg potatoes (e.g.maris piper) medium
1 onion - finely chopped
1 tbsp olive oil
100 g mushrooms
8 fresh sage leaves
100 g goat’s cheese(firm) - crumbled into small pieces
1-2 tbsp oil

METHOD

Boil potatoes in skins for 20 – 25 minutes until tender. Cool, peel and coarsely grate into a bowl.

Heat 1 tbsp of olive oil in a non-stick frying pan. Add onion and mushrooms and fry for 7-8 minutes until onion is softened and lightly tinged with brown.

Stir in sage leaves and remove from the heat.

Stir the onion, mushrooms, sage and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.

The Rösti:
Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over pan.

Sprinkle goat’s cheese evenly over potatoes.

Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.

Cook the rösti over a moderate heat for 8 minutes until underside is nicely browned, then put a large plate on top and invert rösti onto it.

Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes.

Serve the rösti straight from pan, cut into wedges, with green vegetables or a big green leaf salad.

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