GOAT'S CHEESE & BACON ROSTI

Goat's cheese & bacon rosti image

Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper

Provided by Mary Cadogan

Time 45m

Number Of Ingredients 5

Ingredients

1kg medium-sized floury potato , such as Desirée or Maris Piper
1 onion , finely chopped
100g lardon (diced bacon)
8 fresh sage leaves
100g firm goat's cheese , such as chèvre blanc or Capricorn

Steps:

Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium