Rösti with bacon and onion

You’ll read some tremendously complicated recipes for rosti, involving time-consuming methods like par-boiling and cooling before you grate, quick spells in the freezer, wrapping the grated potato in a tea towel and whirling it around your head in the garden, and so on. There’s none of that in this recipe, which is extremely easy.

There’s some dispute surrounding the boiling issue – it’s true that a par-boiled potato will make your rösti absorb sauces a little better. I’ve tried both methods and have found the difference to be minute. The raw potato method is faster and results in a deliciously crisp surface, giving to the pressure of your teeth like a thin layer of ice. The potato inside is soft and yielding – delicious.

Ashkenazi Jewish latkes are a similar kind of potato cake (without bacon, for obvious reasons). Recipes for latkes and other Hannukah foods abound in Evelyn Rose’s books – I’ve just managed to find a second-hand copy of the Entertaining Cookbook at an online bookstore for a quarter of the shudder-inducing price I’d been quoted elsewhere, so look forward to some recipes from it when it finally makes its tortured way through the Royal Mail.

I used Kestrel potatoes for these rösti. Kestrel are easy to grow in the garden, and have an excellent flavour. Be careful that whichever variety of potato you choose is a waxy-fleshed one. Don’t be alarmed by the amount of starchy liquid that comes out of your squeezed potato – you will get more than a mugful from 500g.

To serve four as an accompaniment, you’ll need:

500g Kestrel potatoes, peeled
4 rashers of bacon, chopped finely
1 small onion
3 tablespoons goose or duck fat (you can use any cooking fat with a good flavour, but goose or duck fat does create a particularly crisp surface. Bacon fat would be excellent in this, as would schmaltz.)
Salt and pepper

Grate the potatoes and onion finely. You can do this by hand, or in a food processor with a grating blade. Squeeze the grated potato and onion out, handful by handful, into a bowl and discard the juices. Mix in a large bowl with the bacon, and season.

Melt half the goose fat in a large, non-stick frying pan over a high flame, and add the grated mixture when the fat is sizzling hot. Pack the potatoes down into the pan firmly to create a dense cake, and turn the hob down to a medium heat for 20 minutes.

After 20 minutes, you’ll notice a change in the shreds of potato on the surface, which will now be transluscent and glossy. Take a large dinner plate and, using oven gloves, place it upside down on top of the frying pan. Turn the pan and plate arrangement upside down, so the rösti is neatly turned out onto the plate. Melt the rest of the fat in the pan, slide the rösti back in (the cooked side will be facing you) and leave for another 20 minutes.

This was delicious with a roast chicken, soaking up the buttery juices beautifully. Experiment with your rösti – try adding a grated apple, cheese, or fresh herbs. If there are only two of you, try making this larger amount and eat the remainder cold for lunch the next day.

14 Replies to “Rösti with bacon and onion”

  1. Hello Anon. Schmaltz is rendered chicken fat. Some people also use the word to describe goose fat, but chicken fat is the more usual definition (and is what’s usually used to fry latkes).

  2. I am a *huge* fan of Betty’s – my in-laws live in Ilkley, where there is a branch which we use to satisfy all our Swedish rosti cravings when we’re visiting. Big up to Betty’s!

  3. Thanks Liz

    Just trying to make this for the first time. Smells great and finding it hard to resist the temptation to flip it over before the 20 mins- don't want it burning!x

  4. Well its new years eve 2009, due to dissapointment the last 5 years i decided me and the other half were going to stay in and have a nice slap up meal.

    I have got the steaks marrinading now, potato, onion, apple AND cheese grated ready to go. I hope they turn out as good as i think they will.

    First page i looked at and here it is, nice simple easy to use instructions and ideas for the rosti.

    Thanks a million.

  5. I’ve tried this twice and both times the rosti has stuck really badly to the base of the pan, so that all the crusty bit is left on the bottom of the pan and needs digging out! The pan is thick based and of a good quality. I’ve tried turning the heat down and it still sticks. Any suggestions?

  6. Hi Kate – I’ve a few ideas. Is your pan non-stick? It should be. The fat should be an animal fat (preferably goose or duck), which has a good high smoke point and can be brought to a very high temperature before you chuck the potatoes in. And the squeezing-out is important too, because it reduces the starch in the rosti, reducing the sticking-ness. My hunch is that your fat may not be hot enough before you start – once you’re cooking, don’t take the heat below a medium setting. Let me know how you get on!

  7. I just made these and they were lush, just thought I would let you all know, if you don’t want to use animal fat, ground nut oil works brilliantly, still gives a really brown finish.

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