Potato, Bacon & Herb Rosti
Recipe: #30362
September 18, 2018
Categories: Side Dishes, Snacks, Onions, Potatoes, Sweet Potato/Yam, Game/Sports Day, No Eggs, Vegetarian, more
"From one of our national supermarkets free monthly magazine December '17."
Ingredients
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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 by Step Method
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
No special items needed.