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Cremini Mushrooms, Toasted Rosemary & Pistachio Potato Stack

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“sweet & savory potato pancakes stacked on crimini mushrooms”

Ingredients Nutrition


  1. scrub yukon gold potatoes, cut in small chunks, place in lightly salted.
  2. water and boil till tender, 10/12 minutes,drain and set aside.
  3. peel sweet potatoes, cut in small chunks, place in lightly salted water.
  4. and boil till tender, 10/12 minutes, drain and set aside.
  5. clean crimini mushrooms and cut in 1/4" slices, saute in 2T butter, season.
  6. with garlic pepper salt to taste.set aside.reserve 1/2 c.,chop for sauce.
  7. toast pistachios in ungreased skillet till light brown, chop in medium.
  8. chunks,reserve 1/4c. for topping.peel off rosemary leaves, roast in ungreased skillet till light brown, chop fine, reserve 1/4c. for topping.
  9. stir buttermilk, 2T, butter,salt & pepper to taste into yukon gold potatoes,.
  10. drain roasted garlic, chop and add to potatoes,whisk 1 egg, add to potatoes, add remaining chopped rosemary.set aside.
  11. stir 1c. chicken broth into sweet potatoes, add 2T. butter,brown sugar,.
  12. cinnamon, whisk remaining egg, add to potato, add remaining pistachios.
  13. take approximately 2T of yukon and then sweet potato,form into 8 patty's.
  14. each, total 16. roll in italian bread crumbs.
  15. heat a flat griddle to medium high, fry the 16 patty's till browned on both sides. on the other end of griddle reheat mushrooms till steamy.
  16. in sauce pan heat 1°C chicken broth till slow boil, add corn starch to cold water, add to broth boil 2 minutes, season with garlic pepper salt, and add.
  17. reserved chopped mushrooms.
  18. to assemble: place 2T. mushrooms on bottom, add 2T sauce, add yukon.
  19. gold patty, 2T mushroom, 2t. sauce, add sweet potato patty, 2T mushrooms, 2t, sauce. sprinkle with pistachios and rosemary. repeat for.
  20. rest of servings, serve immediately.

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