Potato-Caraway Rosti with Bacon and Chives

4
Total Time
46 min
Prep
15 min
Cook
21 min
Serves
6
Difficulty
Moderate

Ingredients

uncooked turkey bacon

3 slice(s), chopped

uncooked russet potato

1½ pound(s), 2 (baking) potatoes, scrubbed, grated, and squeezed dry

uncooked vidalia onion(s)

1 small, (sweet onion), grated

chives

1½ Tbsp, chopped fresh

table salt

1 tsp

caraway seeds

½ tsp

black pepper

¼ tsp

olive oil

3 tsp

fat free sour cream

6 Tbsp

Instructions

  1. Cook bacon in medium nonstick skillet over medium heat until browned, about 5 minutes. Transfer to paper towel–lined plate to drain. Wipe skillet clean.
  2. Stir together potatoes, onion, bacon, 1 tablespoon of chives, the salt, caraway seeds, and pepper in large bowl until mixed well.
  3. Add 1 1/2 teaspoons of oil to same skillet and set over medium heat. Add potato mixture, spreading and pressing it down to form even layer. Cook, without stirring, until potatoes are browned on bottom, about 10 minutes.
  4. Invert large plate on top of potato cake and carefully turn skillet over. Add remaining 1 1/2 teaspoons oil to skillet. Slide potato cake back into skillet and cook, without stirring, until browned on second side, about 6 minutes. Cut rosti into 6 wedges. Top each serving with 1 tablespoon sour cream and sprinkle evenly with remaining 1/2 tablespoon chives.
  5. Per serving: 1 garnished wedge

Notes

Rosti is the Swiss word for crisp and golden. This dish, similar to hash browns, has long been enjoyed by farmers in Bern, Switzerland, where it originated.

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