Rosti With Mushrooms

5 medium potatoes (about 2 pounds), peeled

¾ teaspoon kosher salt, plus more as needed

1 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil, plus more as needed

2 medium-to-large onions, finely chopped (about 3 cups)

¾ teaspoon freshly cracked black pepper, plus more as needed

2 tablespoons chopped fresh parsley

2 pounds cremini or button mushrooms trimmed and sliced

2 cloves garlic, finely chopped

2 teaspoons fresh thyme leaves

2 tablespoons distilled white vinegar

6 large eggs

Chopped fresh chives, for garnish

Preheat the oven to 350 degrees. 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 center (par-cooked). Drain and let cool.

While the potatoes are cooking, heat the butter and 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onions and cook until they are soft and starting to brown at the edges, about 10 minutes. Stir in ¼ teaspoon of the salt and ¼ teaspoon of the pepper, then scrape the onions into a mixing bowl. Once the potatoes are cool enough to handle, use the large-holed side of a box grater to coarsely grate them into the bowl with the onions. Add the parsley, ¼ teaspoon of the salt and ¼ teaspoon of the pepper and use your hands to combine. Taste, and add salt and pepper as needed. Shape into 12 patties and flatten slightly.

Wipe out the skillet and return it to medium heat. Pour in 1 tablespoon 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.) Transfer to a baking sheet and keep the fried rosti warm in the oven until ready to serve. The formed potato patties can be refrigerated for up to 3 days before frying.

Wipe out the skillet again and place it over high heat. Pour in the remaining 1 tablespoon 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. Salt and pepper to taste.

Fill skillet with 2 to 3 inches 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. 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. Poach about 4 minutes. Use a slotted spoon to transfer them to paper towels to drain. Repeat with the remaining eggs.

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. Makes 6 servings

Nutrition | Per serving (using 3 tablespoons oil): 340 calories, 15 g protein, 41 g carbohydrates, 14 g fat, 4 g saturated fat, 190 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 7 g sugar

Adapted from "The Meat Free Monday Cookbook," edited by Annie Rigg (Kyle Books, 2016).