Serves 6 450 g Juliette potatoes 225g boudin sausage, skin removed and cut into nuggets 175g wild mushrooms, chopped (I like to use chanterelle) 110 g butter, melted 55 ml olive oil Salt and pepper
Method Pre-heat the oven to 180C/Gas 4. Peel the potatoes and grate them coarsely. Place onto a clean tea towel and wring out as much moisture as possible before placing them into a bowl. Add the nuggets of boudin and the wild mushrooms together with half the melted butter, season and mix well. Heat a 20 cm non-stick frying pan; add the olive oil and the remainder of the melted butter. Put the grated potatoes into the frying pan firming them down as you do so and cook on a fairly high heat until the underside is browned. Remember to shake the pan so the potatoes do not stick. Next, turn the rosti over, and continue to cook, shaking the pan occasionally, until the other side is browned. Place the rosti into the pre-heated oven for 15-20 minutes, or until the potato is cooked right through. Remove from the oven and keep warm. Either serve immediately by slipping the rosti out of the pan and cutting into 6 or 8 wedges, or, leave the rosti in the pan and re-heat it slowly when ready to serve. Try topping it with bacon and a fried egg before finishing with some grated Gruyere cheese for a hearty meal.