Oven-baked rösti cake

Oven-baked rösti cake

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(9 ratings)

Prep: 25 mins Cook: 1 hr, 25 mins

More effort

Serves 6 - 8
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish

Nutrition and extra info

Nutrition: per serving

  • kcal352
  • fat17g
  • saturates6g
  • carbs44g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.6g
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Ingredients

  • 5 rashers streaky bacon
  • 1½ kg Maris Piper potato, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.

  2. When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.

  3. Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

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Comments, questions and tips

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pete-1
4th Aug, 2014
Has anyone tried freezing these. Do they work OK and does it need frying pan or oven to get them crispy again - if oven how long.
maggiemtg1
24th Jan, 2016
I cooked this for the first time yesterday and it was lovely , very pleased indeed, I'm not good at adjusting recipes , there were only 2 of us dining but I have this morning frozen the remainder cut up into slices. I can see no reason why this shouldn't freeze well, as one can purchase frozen rosti, will report back in due course. Great recipe
gparker00
18th Feb, 2014
I've not tried this recipe yet but having read the comments I have a tip that may help with the cooking time. My wife's gran was a real 'old style' Swiss cook, never needed a cook book, and made the best rosti I've ever tasted, then or since, and I've been going to Switzerland for over 30 years. Rosti was never, ever made with 'raw' potatoes, always 'old' potatoes. They had been harvested from her garden and left in the cellar to age for a while before being boiled in their skins. When cooled the skins were removed and only then were they grated and seasoned with some salt. She always cooked some 'green' bacon (never really seen this in England, big chunks of salted bacon with the skin on) in the frying pan first to extract it's fat and then cooked the potato in the frying pan with some butter, turning it for about the first 10 minutes to get it all cooked through before forming a cake and letting it get golden brown. She would put a plate over the pan and turn the rosti onto the plate, returning the rosti to the pan to cook the other side. She used to serve this with a farmers speciality at that time of the year, around February, blood sausage and liver sausage, with apple sauce. So simple but truly sublime and I can still 'taste' it now even though she died over 15 years ago. Magical memories.
claudia21
2nd Jan, 2017
Sounds awesome!
skt13_devon
21st Feb, 2016
Sounds yummy, I love that food can evoke such memories
susancaroline12
20th Jan, 2015
Thank you, this recipe sound marvellous, will try it this evening, I love traditional family recipes, nearly always easiest and best.
lisalovesmanolo
28th Dec, 2012
4.05
This is brilliant. Maybe not as light and crisp as the ones we had in Switzerland, which inspired the experiment, but the fact that it can sit next to the roast and doesn't require any spitting frying pans is a real bonus. Leftovers with brunch the next day were even better. I like the idea of baking individual ones in cupcake or yorkshire tins as it did fall apart a bit when cut.
parich50
22nd Sep, 2012
3.05
Simple and tasty everyone enjoyed it, my only problem was that it stuck to the backing sheet despite having a considerable amount of butter on it, due mainly to the starchiness of the potatoes I think. I made one big cake, next time I will make smaller individual portions.
sailingrachel239
16th Sep, 2012
5.05
Fantastic, dead easy, didn't fall apart like some rosti do, delicious!
whats4t
30th Jun, 2012
4.05
I agree with comments about thickness of the cake and cooking time. I have spread mixture more thinly straight onto preheated baking tray to get a crispy rosti after all isn`t that what a rosti is supposed to be like? Works beautifully, still easier than frying individual cakes as the large one can be portioned to serve.

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nazmirza
29th Nov, 2016
If you are making this vegetarian i.e. Without the bacon, do you need to need to add anything else, for example more butter to keep it crisp or moist?
nazmirza
29th Nov, 2016
What do you do with the 5 tbsp olive oil? How much butter do you dot all over the top?
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