ROSTI WITH MUSHROOMS

6 servings Make ahead: The formed potato patties can be refrigerated for up to 3 days before frying.

Adapted from The Meat Free Monday Cookbook, edited by Annie Rigg (Kyle Books, 2016) 5 medium potatoes (about 2 lb/ 900 g), peeled

3/4 tsp (4 mL) kosher salt, plus more as needed

1 tbsp (15 mL) unsalted butter 3 tbsp (45 mL) extra-virgin olive oil, plus more as needed 2 medium-to-large onions, finely chopped (about 3 cups/750 mL) 3/4 tsp (3 mL) freshly cracked black pepper, plus more as needed

2 tbsp (30 mL) chopped fresh parsley

2 lb (900 g) cremini or button mushrooms trimmed and sliced 2 cloves garlic, finely chopped 2 tsp (10 mL) fresh thyme leaves 2 tbsp (30 mL) distilled white vinegar

6 large eggs

Chopped fresh chives, for garnish

1. Preheat the oven to 350 F (175 C).

2. Place the potatoes in a large pot of salted water over high heat; once the water comes to a boil, reduce the heat to medium and cook for 15 minutes or just until a skewer goes partly in but the potato still resists in the centre. Drain and let cool.

3. While the potatoes are cooking, heat the butter and 1 tablespoon (15 mL) of the oil in a large non-stick skillet over medium heat.

4. Add the onions and cook until they are soft and starting to brown at the edges, about 10 minutes. Stir in 1/4 teaspoon (1 mL) of the salt and 1/4 teaspoon (1 mL) of the pepper, then scrape the onions into a mixing bowl.

5. Once the potatoes are cool enough to handle, use the largeholed side of a box grater to coarsely grate them into the bowl with the onions.

6. Add the parsley, 1/4 teaspoon (1 mL) of the salt and 1/4 teaspoon (1 mL) of the pepper and use your hands to combine. Taste and add salt and pepper as needed. Shape into 12 patties and flatten slightly.

7. Wipe out the skillet and return it to medium heat. Pour in 1 tablespoon (15 mL) of the oil. Working in batches to avoid overcrowding, pan-fry the rosti until golden brown, 4 to 6 minutes per side. (Add more oil to the pan between batches as needed.)

8. Transfer to a baking sheet and keep the fried rosti warm in the oven until ready to serve.

9. Wipe out the skillet again and place it over high heat. Pour in the remaining 1 tablespoon (15 mL) of oil. Add the mushrooms, garlic and thyme; cook, stirring frequently, until the mushrooms exude their liquid and then start to lightly brown, 4 to 6 minutes.

10. Add the remaining 1/4 teaspoon (1 mL) of salt and 1/4 teaspoon (1 mL) of pepper; taste and add more if needed.

11. Wipe out the skillet again, then fill it with 2 to 3 inches (5-7.5 cm) of water. Add the vinegar. Bring it to a boil over high heat, then reduce the heat to medium or medium-low, so the water is gently bubbling.

12. Working with one at a time, crack an egg into a measuring cup. Use a whisk to swirl the water, then quickly tip the egg into the vortex of water. Repeat with no more than 2 other eggs in the pan to avoid overcrowding.

13. Poach the eggs until the whites are set but the yolks are still runny, about 4 minutes. Use a slotted spoon to transfer them to paper towels to drain. Repeat with the remaining eggs.

14. To serve, set 2 rosti on each serving plate. Divide the mushrooms among the plates, and top each portion with a poached egg. Sprinkle with chives and serve right away.