Potato, Bacon & Herb Rosti

8
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"From one of our national supermarkets free monthly magazine December '17."

Original recipe yields 8 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (132.9 g)
  • Calories 212
  • Total Fat - 10.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 27.6 mg
  • Sodium - 454 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1.5 g
  • Protein - 12.1 g
  • Calcium - 104.6 mg
  • Iron - 2 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove from pan and cover to keep warm, and repeat with remaining portions.

Step 5

Meanwhile, combine creme fraiche, juice and salt and pepper in a small bowl.

Step 6

Transfer rosti to serving plates and serve with creme fraiche, rocket leaves and lemon wedges.

Tips & Variations


No special items needed.

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