Ingredients
- 150 grams bacon (rindless streaky bacon, cut into thin strips)
- 1 brown onion, thinly sliced
- 300 grams potatoes, peeled
- 300 grams sweet potatoes (orange,peeled )
- 1/3 cup plain flour
- 2 garlic cloves, minced
- 1/2 cup parmesan cheese, finely grated
- 1/2 cup flat-leaf parsley, finely chopped
- Cooking oil spray
- 1 tablespoon chives, finely chopped
- 300 ml crème fraîche
- 1 tablespoon lemon juice
- Rocket, to serve
- Lemon wedges, to serve
How to Make
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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.
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Step 2: Meanwhile, grate all the potatoes into a large bowl lined with several layers of paper towel and squeeze out excess moisture and place into a large, clean, bowl and add the onion mixture, flour, garlic, parmesan and herbs and season to taste and toss to combine and divide into 8 equal portions.
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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 3-4 minutes each side, or until golden and tender and then remove from pan and cover to keep warm.
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Step 4: Repeat with remaining portions.
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Step 5: Meanwhile, combine crème fraîche, juice and salt and pepper in a small bowl.
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Step 6: Transfer rosti to serving plates and serve with crème fraîche, rocket leaves and lemon wedges
We hope you enjoy this recipe!
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