Rosti With Bacon, Mushrooms, Onion, And Havarti - cooking recipe

Ingredients

6 large baking potatoes
1 tablespoon salt
3 1/2 ounces smoked bacon, thinly sliced
3 1/2 ounces onions, diced
1 pinch dried thyme
3 1/2 ounces mushrooms, diced
2 tablespoons oil
butter, softened
6 slices havarti cheese

Preparation

Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
In a frying pan saute the bacon and onions and thyme.
Add mushrooms and cook for about 5 minutes until soft.
Combine with the potatoes and mix gently, taking care not to mash them too much.
Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
Using a spatula, pat the mixture into a round flat cake.
Brown it over a high heat.
When the bottom side is cooked flip it over.
Repeat with remaining potatoes to make 6 cakes.
Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
*Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.