Potatoes > Side Dishes > Switzerland > Rosti >
Rosti
Fried Potatoes & Bacon
6 medium potatoes
1 small onion, chopped
6 slices of bacon
Salt to taste
4 slices Swiss cheese
Fresh parsley (for garnish; optional)
Boil potatoes in a pot of salted water until tender, leaving skins on. Allow to cool; peel and grate potatoes. Cube bacon slices; fry in a skillet over high heat. Add chopped onion; stir and cook for two or three minutes. Add grated potatoes; stir. Salt to taste. Turn mixture with a spatula when brown and crisp; cook the other side. Place Swiss cheese slices on half the potatoes; fold over to cover. Garnish with parsley if desired. Serve hot.
Variation: Cook grated potatoes with sliced mushrooms and chopped fresh chives; known as Morel Rosti.
Recipe featured in the Ambrosia Cookbook.
*Rosti image (C) Encoded 9 (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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