Swiss Fried Potatoes (Rosti)

Yield: 6 servings

Ingredients

• 1 1/2 pounds russet potatoes
• 2 tablespoons all-purpose flour
• 1/2 teaspoon each salt and pepper
• 6 ounces (1 1/2 cups) Edelweiss Emmentaler cheese or Deppeler’s Swiss cheese, shredded
• 8 green onions, chopped
• 6 thick cut bacon strips, cooked and crumbled
• 4 tablespoons olive oil, divided
• Additional cooked, crumbled bacon and chopped green onions
• Sour cream

Instructions

1. Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 20 to 22 minutes or until potatoes are just tender. Drain. Cool completely.
2. Peel potatoes; transfer to a large bowl. Cover and refrigerate overnight.
3. Shred potatoes; return to the bowl. Toss with the flour, salt and pepper. Stir in the swiss, green onions and bacon.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add potato mixture, pressing into an even layer. Cover and cook until the bottom is golden brown and crisp, about 8 to 12 minutes.
5. Gently run a spatula around sides and underneath the rösti. (Pan will be hot!) Place a large plate over the skillet. Carefully flip rösti onto the plate.
6. Warm remaining olive oil in the same pan over medium heat. Carefully slide rösti into the skillet. Cover and cook for 8 to 12 minutes longer or until bottom is golden brown.
7. Gently run a spatula around sides and underneath the rösti; slide onto a serving plate. Sprinkle with additional bacon and green onions.
8. Serve with sour cream.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin