Ingredients for Basler Rosti With Bacon And Onion
- 2 1/4 lbs potatoes
- 1 medium onion
- 1 1/2 teaspoons salt
- 4 tablespoons butter
- 2 tablespoons lard
- 5 1/4 ounces bacon, diced
- 1/2 cup milk
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How to Make Basler Rosti With Bacon And Onion
- Peel 1 kg potatoes. Use a box grater or mandoline to create thin, even strips. Toss with 1 tsp salt and set aside.
- Finely slice 1 large onion into thin rings.
- Melt 50g butter and 25g lard in a large, oven-safe skillet (cast iron is ideal) over medium heat.
- Add 150g diced bacon to the skillet. Cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pan.
- Add the sliced onions to the skillet with the bacon fat and cook until softened and caramelized, about 8-10 minutes. Stir occasionally.
- Add the grated potatoes to the skillet, gently stirring to combine with the onions and bacon fat.
- Using a spatula, shape the potato mixture into a large, even cake.
- Place an oven-safe plate on top of the rosti and carefully flip it over. Return to the skillet, un-covered side down.
- Cook over medium-low heat for 20 minutes, until golden brown and crispy.
- Pour 100ml milk evenly over the top of the rosti.
- Cover the skillet and cook for another 10 minutes, or until the potatoes are tender and the milk has absorbed.
- Top with the reserved crispy bacon before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
9g
Fat
40g
Carbs
13g
