Side Dishes

Last Editorial Review: 4/17/2006


Light Rosti with Mushrooms and Onions


  • 8 cups frozen shredded hash browns
  • 1 teaspoon salt
  • 6 slices turkey bacon
  • 1 cup chopped onion
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 2 cups diced raw mushrooms
  • 4 teaspoons olive oil
  • About 4 ounces of Jarlsberg Lite cheese, thinly sliced (or substitute gruyere)


  1. Add frozen hash browns to a microwave-safe covered container; add 1/2 cup water, cover, and microwave on HIGH until tender (about 15 minutes). Drain, sprinkle with salt, and set aside to cool.
  2. Coat a large, nonstick pan with some canola oil. Fry turkey bacon in the pan on medium heat until nicely crisp. Let cool on paper towel, then crumble into pieces.
  3. Coat the same frying pan with canola or olive oil cooking spray. Add mushrooms and onions and cook until soft (about 5 minutes.) Turn off heat; stir in the bacon pieces and shredded potatoes.
  4. Heat a teaspoon of olive oil over high heat in a small, nonstick frying pan. Scoop 1 cup of the potato mixture into the center of the pan. Use a spatula to flatten it into a round, flat cake. When the bottom is nicely browned (about 2 minutes), flip it over and begin to brown the underside while you add an ounce of sliced cheese on top. Once the underside is lightly browned, either turn the Rosti onto a dinner plate or finish melting the cheese by putting the pan briefly under a broiler.
  5. Repeat this step with remaining potato mixture, olive oil, and cheese.

4-6 servings

Nutritional Information:
Nutritional Information Per serving (if 4 per recipe): 380 calories, 16.5 g protein, 49 g carbohydrates, 13.9 g fat (5 g saturated fat), 33 mg cholesterol, 4.5 g fiber, 972 mg sodium. Calories from fat: 32%.

© 2006 Elaine Magee

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