Cook the other side for 5–10 minutes, until golden and crisp. Add the onion to the pan and fry for 1 minute. Turn the rosti out onto a large plate and return the pan to the heat. 1.
Remove the bacon and set aside. Start the process by cooking the grated potatoes. Cook for a further 10 minutes until well-browned and cooked through. This versatile dish also can be topped with an egg and served with a salad for brunch or light dinner or alongside a steak or other red meat for a satisfying main course.
Scatter the potato lightly into the pan but don't press it down.
Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. How to Make Tortillas, the Spanish Omelet, Family Pot Roast With Potatoes and Carrots, 26 Iconic British and Irish Potato Recipes, Corned Beef Hash With Cabbage and Carrots. Grate the peeled raw potatoes into a bowl. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Slide the rosti off the plate and back into the pan, golden side up. Add onions or optional spices as desired. Slide the rosti off the plate and back into the pan, golden side up.
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics.
When the bottom of the potato cake is golden brown, place a plate that barely fits inside the skillet on top of the potatoes.
Grated, fried potatoes make a super side dish or a great base for brunches. You may also make rosti with parboiled potatoes. Season with salt and pepper and mix well. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. Add another tablespoon or so of butter to the pan, allowing it to melt. Pat the potatoes into a cake with the spatula and let them cook for 10 minutes. Put the potato in a bowl, add the onion and bacon. Your Swiss potato rosti is ready to eat. It's comfort food European style. Combine with salt in a large bowl and toss to combine. Remove the pan and set it back on the stove. Instructions for how to make Mary Berry’s crispy bacon rosti with fried eggs Cut up the bacon into small pieces and then fry in a pan until it is crisp. The grating is usually done by hand and traditionally with a rosti grater with large holes, but a box grater will do nicely.
Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture).
Remove the bacon and set aside. It is important to use a small frying pan as large pans make it hard to get the rosti crispy. 3.
Grate them just before you fry them.
Salmon with buttered leeks and yuzu dressing. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Which European country will inspire your culinary journey tonight? Slide the rosti onto a plate and cut it into wedges.
Cook for about 15 minutes, pressing down once or twice with the spatula to make the pancake stick together a little more.
Cook them al dente one day in advance, peel, and store in the refrigerator. Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. It is popular throughout Switzerland. Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake. Turn the rosti out, season with a little more salt, and serve. Cook over a low heat for 5–10 minutes, then carefully turn over.
Cut the rosti into wedges and divide between plates, top with the eggs and serve. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp.