September 18, 2018
Side Dishes, Snacks, Vegetables,
Onions, Potatoes, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Game/Sports Day, Summer, Weeknight Meals, Stove Top, No Eggs, Vegetarian more
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"From one of our national supermarkets free monthly magazine December '17."
Heat a non-stick frying pan over medium heat and cook the bacon and onion, stirring, for 5 minutes or until onion softens and then remove and drain on paper towels.
Meanwhile, grate all the potatoes into a large bowl lined with several layers of paper towel and squeeze out excess moisture and then place into a large, clean, bowl and add onion mixture, flour, garlic, parmesan and herbes and season to taste and toss to combine and then divide into 8 equal portions.
Spray a large non-stick frying pan with oil and heat over medium heat and add 4 portions of potato mix to pan, flattening with a spatula and cook for 3 to 4 minutes each side, or until golden and tender.
Remove from pan and cover to keep warm, and repeat with remaining portions.
Meanwhile, combine creme fraiche, juice and salt and pepper in a small bowl.
Transfer rosti to serving plates and serve with creme fraiche, rocket leaves and lemon wedges.
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