Bacon and potato rosti recipe

Breakfast, brunch, or supper, rosti are delicious when freshly made. Photo / Fresh Media

Crunchy and delicious, these rosti are quick to prepare.

They use raw potatoes rather than par-boiled, so make sure they are squeezed well to remove as much moisture as possible. Add a fried egg for a cafe-style breakfast, or a crisp salad for a light supper.

Bacon and potato rosti

Serves 4

Ingredients

4 medium starchy potatoes

125g streaky bacon

1 small onion

3 Tbsp plain flour

½ tsp salt

¾ tsp white pepper

½ tsp smoked paprika

2 medium eggs

Cooking oil for frying

Sour cream

Chopped chives

Method

1. Chop the bacon into small pieces. Cook in a hot non-stick frying pan until golden brown. Transfer the bacon on to a plate lined with kitchen paper towels and set aside.
2. Peel the potatoes and grate finely with a grater or a food processor. Wrap the grated potatoes in a paper towel and wring out excess water. Roughly grate the onions and wring out excess water in a paper towel.
3. In a large bowl, combine the grated potato and onion, flour, salt, white pepper, smoked paprika, bacon pieces and eggs. Mix well to form a batter.
4. Heat the oil in a large frying pan to medium-high (190C). Drop a spoonful of the batter in the pan and press lightly to flatten. Add a few more to cook in batches. Cook for 3-4 minutes. When the edges are starting to brown, turn over and cook for a further 3-4 minutes or until cooked through and golden.
5. Place the rosti on a wire rack lined with a paper towel and sprinkle sea salt immediately. You can also keep it in a preheated oven while you cook the rest of the batter.
6. Spoon some sour cream on the rosti and garnish with chopped chives.

– fresh.co.nz