Potato Rosti

Directions

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   1.
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   Using a cloth or paper towels, wrap the grated potato up and squeeze out all of the liquid (potato starch).
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   2.
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   In a large bowl, combine grated potato, egg, cornstarch, salt and pepper.
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   Mix until combined.
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   3.
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   Heat a pan (cast iron is best) over medium-high heat, add 1 tablespoon oil and wait for it to heat up.
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   4.
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   Add half of potato mixture to pan and flatten it to make sure its even all around.
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    Reduce heat to medium.
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    5.
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    Cook for 8-10 minutes (checking at 6 minutes) on one side or until golden brown, and cook 6-8 minutes (adding more oil if necessary) on the other side (to flip rosti over, slide the rosti onto a plate first, then cover it with another plate, flip the two plates and then slide the uncooked side back onto the pan).
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    Repeat with the other rosti.
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    6.
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    For the mushroom sauce, heat butter in a pan over medium heat and add diced onion.
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    Cook for a few minutes, remove, and add sliced mushrooms to the pan.
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    Cook mushrooms until starting to brown, add onions back to the pan, reduce heat to low, and add a few dollops of sour cream (to reach desired consistency).
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    7.
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    Serve rosti with mushroom sauce and fresh slivered basil (optional).
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    Recipe adapted From Audux Artifex.