RöSTI WITH BACON AND SCALLIONS
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
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.
OVEN-BAKED RöSTI CAKE
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CRISPY BACON
Learn how to make the crispiest bacon for classic BLT sandwiches, pancakes or salads. Launch the step-by-step to see a visual guide
Provided by Esther Clark
Categories Side dish
Time 17m
Yield 6-8 rashers
Number Of Ingredients 1
Steps:
- Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it's not very heavy, top with another pan, or anything heatproof and weighty.
- Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking - increase the heat slightly if there's lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
- Drain on kitchen paper before adding to sandwiches or crumbling over salads or soups.
Nutrition Facts : Calories 134 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Protein 9 grams protein, Sodium 1.7 milligram of sodium
CRISPY BACON ROSTI
This is a quick and impressive way to serve potatoes as a side dish or as a quick meal for 1 topped with a fried egg and some tomato ketchup!
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Boil the potatoes for 10 mins then drain.
- Scrape off the skins and grate coarsely.
- Fry the chopped bacon for 5 minutes Add the butter.
- Stir in the grated potato and season with salt and pepper.
- Press the mix down and cook for 10 minutes
- Finish under the broiler for the last 5 mins to crisp up the top of the rosti. Serve in wedges as a side dish or whole as above for a quick meal for one.
Nutrition Facts : Calories 636.6, Fat 29.6, SaturatedFat 12.1, Cholesterol 52.8, Sodium 494, Carbohydrate 79.6, Fiber 10, Sugar 3.5, Protein 14.8
BIG BREAKFAST COURGETTE & POTATO RÖSTI
Skip the frozen hash browns and fry up your own potato cakes for brunch. Serve with bacon, eggs and ketchup
Provided by Sarah Cook
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 8
Steps:
- Put the grated potatoes and courgettes in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the spring onions, egg yolk, flour and plenty of seasoning. Mix well.
- Heat oven to 180C/160C fan/gas 4. Put a little oil and butter in a frying pan. Divide the mixture into 4 flat röstis and add to the pan (fry as many as you can fit in your pan at once). Cook over a medium heat for 6-8 mins until the underside is crisp and brown, then flip over and cook the other side. When they're cooked, transfer to a baking parchment-lined tray and put in the oven.
- While the röstis are finishing off in the oven, fry the bacon in the pan, then transfer to the oven, too. Finally, fry the eggs to your liking, then serve with the courgette röstis, crisp bacon and a good blob of tomato ketchup or chutney.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
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ROSTI WITH BACON AND SCALLIONS RECIPE | BON APPéTIT
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- 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 Tbsp. 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 Tbsp. Add butter. Place 2 Tbsp. fat mixture in skillet. Pour 2 Tbsp. into another bowl; add bacon mixture. Reserve remaining 2 Tbsp. 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 Tbsp. 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.
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