Bacon and Onion Rosti
Prep. Time: 30 minutes + 1 hour refrigeration
Cooking Time: 40 minutes
1.75 pounds potatoes, halved
2 oz butter
6 slices bacon, chopped
1 red onion, chopped
2 cloves garlic, crushed
2 TB parsley, chopped
1 ts oregano
1 ts thyme
1. Boil potatoes until tender. Drain, cover and refrigerate for 1 hour. Peel the potato and grate into a bowl.
2. Heat half the butter in a 9 inch heavy based non-stick frying pan. Add bacon, onion, and garlic. Stir for 2 minutes. Add to the potato. Add the herbs and mix well.
3. Add a little butter to the pan, spread the potato mixture over the base and press with spatula. Cook over medium heat for 8 minutes, or until a crust forms at the base. Shake the pan occasionally to stop the potato from sticking.
4. Slide the rosti onto a greased plate, add remaining butter to pan and when melted flip to rosti back into the pan on its uncooked side. Cook for 6 minutes.