Best Berner Rosti Rosti With Bacon Recipes

Berner Rosti (Bernese Fried Potatoes) image

Provided by Marlitt

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Steps:

Cook the potato in their skins with the caraway seeds in salt water until tender.
Douse the potato with cold water and peel them while they are still hot.
Leave them covered overnight.
Coarsely grate the potato.
Cube the back into small pieces and fry them in the skillet.
Add the potato and salt.
Stir fry them until the bacon fat has been absorbed.
Press the potato mix down in the pan to form and even cake.
Fry until the underside is golden brown.
Sprinkle on the milk and using a plate or lid turn the rosti.
When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).

Nutrition Facts : Calories 324.5, Fat 14.6, SaturatedFat 4.9, Cholesterol 22.3, Sodium 277.8, Carbohydrate 40.5, Fiber 5.2, Sugar 1.8, Protein 8.6

Berner Rösti image

Provided by Rita1652

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 -2 1/2 lbs parboiled potatoes
1 teaspoon salt
1/2 teaspoon fresh minced rosemary
2 tablespoons melted butter
2 tablespoons lard or 2 tablespoons butter
4 slices bacon, diced
1 -2 tablespoon milk

Steps:

Peel the parboiled potatoes, grate into thin strips and mix with the salt.
Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .

Nutrition Facts : Calories 215.1, Fat 10.7, SaturatedFat 5, Cholesterol 18.2, Sodium 476.1, Carbohydrate 26.6, Fiber 3.3, Sugar 1.2, Protein 3.8

Rosti image

Provided by Food Network

Categories side-dish

Time P1DT50m

Yield 2 rosti (8 servings)

Number Of Ingredients 8

6 large russet potatoes
4 tablespoons salt
4 tablespoons clarified butter or olive oil
2 tablespoons unsalted butter
1 leek, split and sliced
4 slices bacon, cooked and crumbled
4 ounces Gruyere cheese, grated
Salt and pepper

Steps:

Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
For the first Rosti:
Preheat the oven to 200 degrees F.
Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
For the second Rosti:
Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.