Potato Rosti with Bacon, Onion and Brie
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Cook time: 
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Yield: 2 large potato rostis
  • 2½ lbs russet potatoes
  • 1 teaspoon salt
  • 2 teaspoons feshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons cornstarch, or use all-purpose flour
  • 1 lb slab bacon without the rind, or thick cut bacon
  • 7 oz wheel of Brie or any other good melting cheese you like. Great with cheddar!
  • 1 bunch green onions, sliced, dark ends saved for garnish
  • 3 tablespoons oil, for frying
  1. Dice bacon into cubes and fry until fat is rendered and it's a deep rust color. Strain off bacon grease and save for another use. Set aside on a paper towel in a bowl.
  2. Cut white, papery rind off of brie (you can keep it on. I prefer it off). Dice into small cubes, or shred, if brie is cold and firm.
  3. Slice white and light green parts of scallions on the diagonal. Slice some of the dark green parts on the diagonal and set those aside for garnish.
  4. Grate the peeled potatoes with a box grater or a food processor shredding disk. Wrap the grated potatoes in a cloth and squeeze dry, You will get a lot of liquid; over ½ cup. Discard liquid since it is full of potato starch, but save it to thicken soups and stews!. Return dried potato to bowl and add the egg, brie, bacon, green onions, cornstarch, pepper, and salt. Mix until combined.
  5. Preheat a frying pan (a well seasoned cast iron is best, 8 to 10-inch) until medium hot, Add 2 teaspoons of oil and wait until oil shimmers.
  6. Place half of mixture into the pan and flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) on the first side then flip it by sliding the rösti onto a plate and using another plate to invert the rösti and slide it back into the pan. Fry the other side about 6-8 minutes until golden brown. Repeat to make another rosti.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2012/02/15/potato-rosti-with-bacon-brie-and-scallions-plus-my-first-bad-boy-love-part-four/