Goat's cheese & bacon rosti

Goat's cheese & bacon rosti

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(2 ratings)

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Cooking time

Ready in 35-45 minutes

Skill level

Easy

Servings

Serves 3 - 4

Adding goat’s cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper

Nutrition and extra info

Nutrition info

Nutrition

kcalories
438
protein
19g
carbs
55g
fat
17g
saturates
9g
fibre
5g
sugar
0g
salt
1.72g

Ingredients

  • 1kg medium-sized floury potatoes, such as Desirée or Maris Piper
  • 1 onion, finely chopped
  • 100g lardons (diced bacon)
  • 8 fresh sage leaves
  • 100g firm goat's cheese, such as chèvre blanc or Capricorn

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Method

  1. Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
  2. Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
  3. Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
  4. Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat’s cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
  5. Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Recipe from Good Food magazine, January 2004

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Comments

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monkeyjungle's picture
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This is my default recipe for using up half a pack of bacon and the old baking potatoes kicking around at the back of the cupboard! It is lovely and tasty and the tip to boil the potatoes first ensures the rosti is always cooked through, something I have struggled with in the past. I agree with luv2eat that extra goat's cheese is a winner and I like to drizzle a little honey and plenty of black pepper on the cheese too. I often eat it with poached eggs for a real comfort supper.

germania's picture
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Yet another great recipe. Very simple, straight forward and mmm very tasty. Added some thinly sliced celery which I cooked in with the onions and bacon, plus used the whole roll of goat's cheese (150gm).

Even tasted good cold the next day!

This is a handy recipe as it can be adapted to use whatever ingredients you have on hand. Will definitely cook this one again.

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