- 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.
- Stir together potatoes, onion, bacon, 1 tablespoon of chives, the salt, caraway seeds, and pepper in large bowl until mixed well.
- 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.
- 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.
- Per serving: 1 garnished wedge
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.