Potato-Caraway rosti with bacon and chives

WW "Turn Up The Flavor" cookbook page 213

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Name: Potato-Caraway rosti with bacon and chives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 slices turkey bacon chopped; 1 1/2 pounds Russet potatoes scrubbed, coarsely grated, squeezed dry; 1 small onion coarsely grated; 2 tablespoon chives snipped, divided; 1/2 teaspoon caraway seeds; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons canola oil; 1/4 cup fat-free sour cream

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INGREDIENTS

3 slices turkey bacon ; chopped
1 1/2 pounds Russet potatoes ; scrubbed, coarsely grated, squeezed dry
1 small onion ; coarsely grated
2 tablespoon chives ; snipped, divided
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
1/4 cup fat-free sour cream

Servings

INSTRUCTIONS

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.

NOTES

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Potato-Caraway rosti with bacon and chives

3 slices turkey bacon chopped
1 1/2 pounds Russet potatoes scrubbed, coarsely grated, squeezed dry
1 small onion coarsely grated
2 tablespoon chives snipped, divided
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
1/4 cup fat-free sour cream

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.

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Nutrition

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Serving Size: 1 Serving (218g)
Recipe Makes: 4 Servings

Calories: 259
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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