Potato rösti with bacon
Make the rösti the day before, then all you’ll have to do is fry them off. The perfect hangover cure
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 40 mins
- Heat 1 tbsp olive oil in a frying pan and cook the pancetta or lardons until crisp, remove with a slotted spoon and set aside. In the same pan cook the onions until soft and beginning to brown at the edges, add more olive oil if needed. Add to the bacon.
- Put the potatoes in a pan of salted water, bring to the boil and cook for 15 minutes, they shouldn't be completely cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate into the onions and pancetta. Add the chopped parsley, grated Gruyère and season well. Mix it all together using your hands and then shape into 10-12 patties and flatten slightly.
- Heat a little olive oil in a non-stick frying pan and fry 4-5 rösti at a time until golden brown on both sides. Keep warm in a low oven while you fry some eggs and tomatoes to serve alongside.
Per serving
408 kcalories, protein 14.8g, carbohydrate 21.0g, fat 29.8 g, saturated fat 9.9g, fibre 2.0g, salt 1.72 g
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4155/
http://www.bbcgoodfood.com/recipes/4155/
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Ingredients
- olive oil
- 150.0g diced pancetta or bacon lardons
- 2 onions , sliced
- 5 medium sized Desiree potatoes (you need potatoes which won't fall to pieces)
- 2.0 tbsp chopped parsley
- 150.0g Gruyère , grated
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 40 mins
Ingredients
- olive oil
- 150.0g diced pancetta or bacon lardons
- 2 onions , sliced
- 5 medium sized Desiree potatoes (you need potatoes which won't fall to pieces)
- 2.0 tbsp chopped parsley
- 150.0g Gruyère , grated
Per serving
408 kcalories, protein 14.8g, carbohydrate 21.0g, fat 29.8 g, saturated fat 9.9g, fibre 2.0g, salt 1.72 g
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28 January 2008
Kiwi Judi commented on this recipe
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