Appenzoller Rosti Pan Fried Potatoes With Bacon Recipe

Ingredients for Appenzoller Rosti Pan Fried Potatoes With Bacon

• Red Potatoes
• 6 slices bacon, diced
• Cooking Oil
• Cheese
• Salt and freshly ground black pepper to taste
• Pepper

How to Make Appenzoller Rosti Pan Fried Potatoes With Bacon

1. Place unpeeled potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil and cook until tender but not falling apart (about 15-20 minutes).
2. Drain potatoes completely and let cool slightly. Once cool enough to handle, peel and then refrigerate overnight (or for at least 4 hours).
3. Grate the cooled potatoes using a box grater (coarse side).
4. Season the grated potatoes generously with salt and pepper.
5. In a large, heavy skillet (cast iron is ideal) cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon fat in the pan.
6. Add 1 tablespoon of vegetable oil to the pan if needed (if you don't have enough bacon fat).
7. Add the grated potatoes to the pan and stir to combine with the bacon and bacon fat.
8. Using a spatula, gently press the potato mixture into a roughly even layer, forming a large potato cake (Rosti).
9. Cook for 15-20 minutes over medium heat, undisturbed, until the bottom is golden brown and crispy. You may need to lower heat to maintain even browning.
10. Carefully invert a large plate over the skillet. Flip the skillet and the plate to transfer the Rosti onto the plate.
11. Add a little more oil to the skillet if needed.
12. Carefully slide the Rosti back into the skillet, cooked side up.
13. Cook for another 10-15 minutes, until the other side is golden brown and crispy.
14. Sprinkle the grated cheese evenly over the Rosti. Cover the skillet and cook for 1-2 minutes, until the cheese is melted and slightly bubbly.
15. Serve immediately and enjoy your delicious Appenzeller Rosti!