Crispy Bacon Rosti Recipes

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RöSTI WITH BACON AND SCALLIONS



Rösti with Bacon and Scallions image

To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.

Provided by Victoria Granof

Categories     Potato     Brunch     Side     Christmas     Low Cal     Bacon     Pan-Fry     Christmas Eve     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4-6

Number Of Ingredients 8

4 slices thick-cut smoked bacon (4 ounces), chopped
6 scallions, chopped, divided
Olive oil
3 tablespoon unsalted butter, melted
1 1/2 pounds russet potatoes, peeled
1 teaspoon smoked salt or kosher salt plus more
3/4 teaspoon freshly ground black pepper
Ingredient info: Smoked salt can be found at specialty stores and saltworks.us.

Steps:

  • Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4-5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.
  • Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.
  • Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 teaspoon salt, and pepper; toss to evenly distribute.
  • Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
  • Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

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