Röschti with bacon, onions, and cheese
Total time: Approximately 1 hour.
Adapted from Amy Pollien’s Röschti.
3-4 large potatoes, shredded
1/2 c butter (or less), divided
2 Tbsp olive oil (or less), divided
1 c shredded cheese
2 full scallions, diced
4 slices of bacon, cooked and chopped
In a large mixing bowl, gently mix shredded potatoes, cheese, scallions and bacon.
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.
Cook uncovered on medium-low heat for 12-15 minutes. Flip “out” your Röschti onto a plate or platter. Add another Tbsp of oil and 2 more Tbsp butter (or more) to the pan. Slide your Röschti back into the pan, uncooked side down. Press firmly and cook uncovered for another 12-15 minutes.
I quartered and boiled my potatoes for about 10 minutes, then cooled them for 30 minutes before trying to shred them. It wasn’t so bad.
I strongly encourage you to read Amy’s post instead of following my directions.
2 comments
Thank you!!! for the private message in the forums. Röschti is one of my favourite lunchs of friends it is so tasty and looks so good. This recipe is for one large röschti using a large neavy pan I usually make several small piles of grated potato cakes. And you can make it with uncooked potato or half-cooked potato. Well done it is nice to hear you are learning so much in the Daring Kitchen Forums. Cheers from Audax
that looks really delicious, roschti or fritata is one of my favorites 🙂