Rosti
By: Rich Grant
Published: Thursday, December 10, 2009 - 4:53pm

Ingredients




2 pounds red potatoes
1 cup ½ 		onions
cup ¼ - ½   	bacon, chopped into small pieces
1 teaspoon each 	salt and pepper (or to taste
1 teaspoon cornstarch
2 tablespoons bacon fat or butter
2 tablespoons olive oil

Preparation

1 Grate potatoes into long thin strips. Rinse in cold water. Squeeze dry in a dish towel to remove moisture. In a bowl mix potatoes and cornstarch. Add onions and bacon, and season with salt and pepper and mix. In a large skillet heat 2⁄3  of the fat/oil to medium heat. Add the potato mixture. Cook covered for 5-6 minutes, then uncovered for 3-4 minutes more until the bottom is golden. Flip over and cook the other side. Add the remaining fat/oil as necessary to prevent sticking

About


I had to create a recipe for Rosti, as they were a regular feature at a restaurant where my wife and I often ate Sunday Brunch. The crunchy potatoes with the bacon flavor and a little onion just can’t be beat. The mixture of olive oil and bacon fat lets you cook it at higher temperatures especially if using butter.