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Morel and Bacon Rosti Recipe

HT  ACC  45mins


Serves 4        Hot Vegetable Pork Herbs Wild Fungi Spring Season Accompaniment Gluten Wheat Free Eggless

50g/2oz Butter
1 tbsp Olive Oil
50g/2oz Streaky Bacon, chopped
75g/3oz Onions, finely chopped
675g/1-˝lb Potatoes, peeled and coarsely grated
8 Fresh Morel Mushrooms, chopped
Salt and Black Pepper
Freshly chopped Chives and Parsley


1. Heat half the butter and olive oil in a saucepan, add the bacon and onions and cook over a medium heat, turning from time to time, until softened.

2. Add the grated potatoes and some of the herbs, mix well, season with salt and pepper and cook for 10 minutes stirring frequently.

3. Add the morels and mix well.

4. Heat the remaining butter and oil in a large frying pan and when hot transfer the potato mixture to the frying pan, spreading the mixture evenly over the bottom of the pan (like a pancake) and cook each side until browned.

5. Sprinkle with the remaining chives and parsley.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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