Mushroom and Hemp Rosti
This is a delicious snack, and once you’ve got all the ingredients, then it really wont take you long to prepare.
…So you will need:
1.4kg/3lb baking potatoes, scrubbed
2 onions
50g/2oz margarine
450g/1lb closed cup mushrooms, rinsed and drained
30ml/2tbsp olive oil (can use hemp oil for extra nuttiness)
2 cloves garlic, crushed
3 tblsp hulled hemp seeds.
2tsp thyme
4 free-range eggs
A handful of chives, finely chopped or dried version, seasonings.
Method
Preheat your oven to 200°C/400°F/gas mark 6.
Then prick the potatoes with a fork, place on a baking tray and bake for about 40 mins in the preheated oven until starting to soften, but not completely cooked. Allow to cool in their skins, then peel and coarsely grate.
Grate or very finely chop the onions and fry in the margarine until softened and transparent.
Mix the onions and potatoes together and season well. Spoon into 4 heaps on 2 greased baking sheets. Flatten the heaps to plate size with the back of a spoon and bake in the oven for about 30-40 mins, until golden in colour and starting to crisp.
Slice the mushrooms and heat the olive oil in a frying pan. Quickly sauté the mushrooms with the garlic and thyme on a fairly high heat, then add hulled hemp seeds. Season to taste.
The rosti’s are then placed on a dinner plate, topped with the sautéed hemp seed and mushrooms Sprinkle with lots of chopped chives and a little sea salt and freshly ground black pepper.
Originally Published in Weed World Magazine Issue 92
