Basler Rosti With Bacon and Onion

“This yummy rosti version contains bacon and onions. Potatoes are best if cooked the day before.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 lbs potatoes, cooked, skin on, completely cooled
  • 12 onion, cut into very fine onion rings
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons lard (or use butter or oil)
  • 50 g bacon, diced
  • 1 -2 tablespoon milk

Directions

  1. Peel potatoes, grate or cut into thin strips and mix with the salt.
  2. Cut onions into very fine onion rings.
  3. Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
  4. Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
  5. Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: