Cheesy Rosti Preparation
Parboil the potatoes in skins for 5 - 10 mins. Allow to cool and peel. Then grate the potatoes into a bowl and season with salt and pepper.
Melt the butter in a large frying pan on a medium heat. Put the potatoes into the pan and shape into a large round flat cake. Cook for 5 mins and flip over. Keep cooking and flipping until both sides are golden brown.
Cut the cake into triangular shapes. Cut the bacon into small strips. Put the rosti pieces onto a baking tray covered in foil then top with the pancetta and cheese. Bake in the oven at 220 C / Gas 7 for 10 mins or until the cheese is melted.
The easiest way to flip a rosti is to put an upside down plate onto the cake and turn the pan over. Then add more butter to the pan and slide the rosti back into it.
The rostis can contain sliced garlic, finely chopped onions and even the cheese and pancetta inside them if added to the bowl with the shredded potato and mixed well before being tipped into the pan.
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