1. Cook bacon in medium nonstick skillet over medium heat until browned, about 5 minutes. Transfer to paper towels to drain. Wipe skillet clean.
2. Stir together potatoes, onion, bacon, half the chives, caraway seeds, salt and pepper in a large bowl until mixed well.
3. Add 1 teaspoon of oil to skillet and set over medium heat. Add potato mixture, spreading and pressing down to form an even layer. Cook, without stirring, until potatoes are browned on the bottom, about 10 minutes.
4. Invert a large plate on top of potato cake and carefully turn skillet over. Add remaining 1 teaspoon oil to skillet. Slide potato cake back into skillet and cook, without stirring, until browned on bottom, about 6 minutes. Cut rosti into 4 wedges and sprinkle with remaining chives. Serve with sour cream.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 15.5mg||5 %|
|Sodium 203.6mg||7 %|
|Potassium 791.2mg||21 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 31.6g|
|Protein 6.7g||10 %|
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Calories per serving: 259
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