Potato-caraway rosti with bacon and chives
2
Points®
Total time: 46 min • Prep: 15 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
"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. Our version features turkey bacon, russet potatoes, sweet vidalia onions, caraway seeds, and a garnish of fat-free sour cream and lots of chopped chives. You will have to carefully invert the potato cake onto a plate, then slide the cake back into the skillet, so you may want to have a friend or family member nearby to help you out. Otherwise, this recipe couldn't be easier to make, and you and your guests will find these rosti wedges simply addicting.
Ingredients
Uncooked turkey bacon
3 slice(s), chopped
Uncooked russet potato
1½ pound(s), 2 (baking) potatoes, scrubbed, grated, and squeezed dry
Vidalia onion
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
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