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Cover: Gluten free cooking

30Jun 12

Bacon and Potato Rosti

Bacon and Potato RostiRosti is a traditional Swiss dish consisting mainly of potatoes and was originally eaten for breakfast by farmers.  Somewhat similar to the more familiar hash browns, they are usually fried, although I prefer them baked.  These bacon and potato rosti are oven-baked and while I don’t think I’d want to eat them for breakfast very often, they make for a wonderfully satisfying snack or starter.

 

I like bacon, but you could also try this salmon and rosti bake. Or if you prefer to make them vegetarian-friendly, you can leave out the bacon or alternatively replace it with some cheddar cheese or even apple if you’re the adventurous type.

You Need:

  • 450g potatoes, whole and with the skin left on
  • 2.5tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 4 rashers of back bacon, diced
  • 1tbsp potato flour
  • 1tbsp fresh flat leaf parsley, finely chopped
  • 1tbsp fresh chives, finely chopped
  • 1/2tsp freshly ground black pepper
  • 1/2tsp salt
  • A few sprigs of fresh parsley or basil to decorate the plate.

Steps:

  1.  Preheat the oven to 220ºC.
  2. Lightly grease a baking sheet.
  3. Parboil the potatoes in abundant, lightly-salted water for 6 minutes.
  4. Drain and set aside to cool.
  5. Once the potatoes have cooled enough to be handled, peel them and grate with a coarse cheese grater.
  6. Set aside.
  7. Heat 1 tablespoon of olive oil in a frying pan over low heat until it is hot but not smoking.
  8. Add the chopped onion and bacon and cook for 5 minutes, stirring occasionally to keep them from sticking.
  9. Remove from heat.
  10. Add the bacon and onions to the grated potatoes along with the rest of the olive oil, potato flour, parsley, chives, salt and pepper.  Mix well.
  11. Divide the mixture into eight small portions and press into patties using your hands.
  12. Arrange the patties carefully on the baking sheet, leaving a little space between each patty.
  13. Bake in the preheated oven for 20-25 minutes, or until the rosti turn golden brown and crunchy.
  14. Garnish with the sprigs of fresh parsley or basil and serve immediately.

Ready In:  45 minutes

Serves:  4

Difficulty:   3 out of 5

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2 comments

  1. A pair of fried eggs on the side, and it´s a perfect Sunday breakfast!

    Reply
  2. Meat and potatoes – what else do you need?

    Reply

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