Potato Rosti
Over a year ago
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Ingredients
- 150g diced pancetta or bacon lardons
- 2 onions. sliced
- 5 medium sized firm potatoes
- olive oil
- 2 tbsp chopped parsley
- 150g grated Gruyere cheese
- to taste salt and black pepper
Accompaniment
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Description
With Bacon, Pancetta or Smoked Salmon - for a hearty breakfast!!!
Method
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1
1. Firstly heat your olive oil in a heavy based frying pan.
2. Chuck in your bacon or pancetta and allow to cook until crispy. Once cook remove and put to one side for use later.
3. Now using the same pan (as it is flavoured with the previously cooked bacon) fry up the onions. When done, mix them in with the cooked bacon or pancetta.
4. While you are cooking the other bits (above) par-boil the potatoes in their skins for around 15 mins. Then pour off the water and let them cool down enough so that you can handle them. Now peel of the skins.
5. With a hand grater now grate the potatoes and add to the onion and bacon mix. Sprinkle in a little chopped parsley and the grated cheese. Add the seasoning to your liking.
6. Now using your (washed) hands make little flat patties of an appropriate size out of the mixture.
7. These are your rosti which now should now be fried, several at a time, until crispy on the outside and soft in the middle.
Chef's Tips
These rosti are very versatile. I love to serve them with some lovely smoked salmon and a tablespoon or two of creme fraiche or they also go really well with scrambled eggs and fried tomatoes.
Make the rosti the day before, and then all you’ll have to do is fry them off.
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