Golden potato rösti with bacon and cheese, crisped to perfection for breakfast, brunch, or side dish appeal.
# Components:
→ Base vegetables
01 - 4 medium starchy potatoes, peeled
02 - 2 spring onions, finely sliced
→ Meat
03 - 4 ounces smoked bacon, diced
→ Dairy
04 - 4 ounces grated Gruyère or Emmental cheese
05 - 2 tablespoons unsalted butter
→ Binders and seasonings
06 - 2 tablespoons corn starch or potato starch (or all-purpose flour)
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg (optional)
→ For frying
10 - 2 tablespoons vegetable oil
# Directions:
01 - Using a large-holed box grater, grate the peeled potatoes. Transfer grated potatoes to a clean tea towel and squeeze firmly to remove as much liquid as possible.
02 - In a spacious mixing bowl, combine grated potatoes with diced bacon, shredded cheese, sliced spring onions, corn starch, salt, pepper, and nutmeg. Mix until fully integrated.
03 - Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large non-stick frying pan over medium heat.
04 - Add potato mixture to the pan, pressing down gently with a spatula to ensure an even, compact layer. Cook for 12 to 15 minutes, allowing the underside to become crisp and deeply golden.
05 - Place a large plate over the pan and invert the rösti so the uncooked side faces upward. Heat the remaining oil and butter in the pan, then slide the rösti back in uncooked side down.
06 - Continue cooking for an additional 12 to 15 minutes, ensuring the bottom turns golden brown and the potatoes cook through.
07 - Transfer rösti onto a cutting board, portion into wedges, and serve piping hot.
