{"id":584,"date":"2009-10-20T22:40:37","date_gmt":"2009-10-21T05:40:37","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=584"},"modified":"2011-08-29T11:45:05","modified_gmt":"2011-08-29T18:45:05","slug":"polliens-roschti","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=584","title":{"rendered":"Pollien&#8217;s R\u00f6schti"},"content":{"rendered":"<div id=\"attachment_586\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/10\/roschti02.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-586\" loading=\"lazy\" class=\"size-full wp-image-586 \" title=\"R\u00f6schti\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/10\/roschti02.jpg\" alt=\"R\u00f6schti with bacon, onions, and cheese\" width=\"300\" height=\"196\" \/><\/a><p id=\"caption-attachment-586\" class=\"wp-caption-text\">R\u00f6schti with bacon, onions, and cheese<\/p><\/div>\n<p>Total time:\u00a0 Approximately 1 hour.<\/p>\n<p>Adapted from <a href=\"http:\/\/amy.pollien.com\/?p=429\" target=\"_blank\">Amy Pollien&#8217;s R\u00f6schti<\/a>.<\/p>\n<p>3-4 large potatoes, shredded<br \/>\n1\/2 c butter (or less), divided<br \/>\n2 Tbsp olive oil (or less), divided<br \/>\n1 c shredded cheese<br \/>\n2 full scallions, diced<br \/>\n4 slices of bacon, cooked and chopped<\/p>\n<p>In a large mixing bowl, gently mix shredded potatoes, cheese, scallions and bacon.<\/p>\n<p>Heat 1 Tbsp of oil and 2 Tbsp butter (or more) in a large and deep cast iron or nonstick pan on medium heat. Add the entire contents of your mixing bowl and press down firmly with a spatula.<\/p>\n<p>Cook uncovered on medium-low heat for 12-15 minutes. Flip &#8220;out&#8221; your R\u00f6schti onto a plate or platter. Add another Tbsp of oil and 2 more Tbsp butter (or more) to the pan. Slide your R\u00f6schti back into the pan, uncooked side down. Press firmly and cook uncovered for another 12-15 minutes.<\/p>\n<blockquote><p>I quartered and boiled my potatoes for about 10 minutes, then cooled them for 30 minutes before trying to shred them. It wasn&#8217;t so bad.<\/p>\n<p>I strongly encourage you to read Amy&#8217;s post instead of following my directions.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Swiss-German potato cake, with your choice of filling. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,11,14,18,66],"tags":[75,51],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/584"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=584"}],"version-history":[{"count":4,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions"}],"predecessor-version":[{"id":1183,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions\/1183"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=584"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}