Rösti with Caramelized Onions and Sautéed Mushrooms

Okay, confession time: I never really believed that potatoes could be *this* good until I tried making rösti. There’s something magical about that crispy golden crust paired with the sweet, deeply browned caramelized onions and those earthy sautéed mushrooms that just melts your worries away. This dish reminds me of lazy weekend breakfasts where time slows down, and you get to revel in those glorious smells filling the kitchen. Honestly, if you think of hash browns as just a sidekick, wait till you meet this rösti—it’s the headliner, the star, and trust me, the whole kitchen will know it.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 2 pounds russet potatoes, peeled
• 1 large yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves (optional), for garnish

How I Make It

Step 1:

Start by grating your peeled potatoes using the coarse side of your grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible—that’s the secret to getting your rösti super crispy!

Step 2:

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 15 minutes until they become golden and caramelized. This gives them that melt-in-your-mouth sweetness.

Step 3:

While the onions cook, in another pan, warm 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat and sauté the sliced mushrooms until they’re tender, juicy, and just starting to brown—about 6-8 minutes. Season with salt, pepper, and a sprinkle of fresh thyme if you like.

Step 4:

Now for the rösti! Heat the remaining butter and olive oil in the large skillet over medium heat. Spread the grated potatoes evenly in the pan and press them down firmly with a spatula. Cook undisturbed for 10-12 minutes until the bottom is deeply golden and crisp.

Step 5:

Carefully flip the rösti. You can do this by sliding it onto a plate, then inverting it back into the pan. Cook the other side for another 10 minutes, pressing down occasionally to keep the crust compact.

Step 6:

Once golden and cooked through, slide the rösti onto a serving plate. Top generously with the caramelized onions and sautéed mushrooms. Sprinkle extra thyme if desired and season with more pepper before serving.

Variations & Tips

• For a cheesy twist, fold in ½ cup grated Gruyère or sharp cheddar into the potatoes before cooking.
• If you want a gluten-free option, stick with russets or Yukon Gold potatoes only—no flour needed!
• Don’t rush the caramelized onions; slow cooking brings out that ideal sweetness and color.
• If your rösti falls apart when flipping, try using a non-stick pan or cook it a bit longer so it crisps up well.
• Swap cremini mushrooms for shiitake or button mushrooms depending on what you have on hand.

How I Like to Serve It

This rösti is perfect for a cozy weekend brunch with a simple green salad on the side. In cooler months, I love pairing it with a poached egg and a drizzle of hollandaise sauce for a fancy touch. It also stands beautifully beside roasted meats or grilled veggies as part of a comforting dinner.

Notes

• Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to restore crispness.
• If you skip the caramelized onions, a dollop of sour cream or Greek yogurt on the side works great too.

Closing: Once you nail the perfect rösti crust and top it with those caramelized onions and mushrooms, you’ll understand why this dish feels like a little kitchen celebration every time.