Potato-caraway rosti with bacon and chives

SmartPoints® value per serving
Total Time
46 min
15 min
21 min
"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.


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


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


  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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