Mushroom rösti with spring onions

Ingredients for 4 servings:

• 1 kg potatoes
• Salt
• 1 shallot(s)
• 125 g bacon (breakfast bacon)
• 1 egg(s)
• Clarified butter
• 2 spring onions
• 300 g chanterelles
• 80 g cheese (Gruyere), grated
• Salt
• pepper
• Grease for the tray

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel and wash the potatoes, then boil them (uncut) in salted water for 20 minutes. Then let them cool. Finely dice the shallots. Finely dice the bacon and fry in a hot pan. Add the shallots and fry. Coarsely grate the potatoes and add them to the bacon mixture along with the egg. Season with salt and pepper. Fry 8 rösti in hot clarified butter. Preheat oven to 220°C (top/bottom heat) or 200°C (fan). Wash and trim the chanterelles, cutting up any large mushrooms. Trim the spring onions and slice them into rings. Fry both in clarified butter, season with salt and pepper. Place the finished rösti on a greased baking tray. Arrange the chanterelles and spring onions on top and sprinkle with cheese. Bake in the oven until the cheese has melted. Serve immediately.