I hope you love this hearty classic. It’s substantial, very tasty, and of course, it showcases cheese! Oh, and the potatoes, and the bacon, and the garlic…..yumsch!
1 clove garlic
1 tablespoon chopped raw bacon
2+ tablespoons olive oil
3/4 cup shredded cooked potatoes
1 slice of a Swiss cheese, cut into small pieces (Gruyere, Raclette or Emmental)
1 tablespoon chopped fresh chives and parsley
Make the rosti in an appropriate sized skillet for the quantity. Have a serving platter or plate on hand on which the rosti will fit (the plate should be a little larger than the skillet).
Add the bacon to the pan and saute over medium high heat. When they are about 3/4 of the way finished add the chopped garlic. Saute until the garlic is just becoming soft. Remove and reserve garlic and bacon.
Add 1 tablespoon olive oil to pan, allow it to warm. Add shredded potatoes to the pan and lightly pat into a flat, round cake.
When the bottom of the potatoes are brown, turn off the heat. Put the serving platter on top of the pan and using hot pads, flip the pan over to turn the potato cake.
Turn the heat back to medium high, add another tablespoon of olive oil and allow it to warm. Slide the potatoes into the pan, golden side up.
Top the potatoes with the pieces of cheese and cover the pan to allow it to melt.
When the cheese has melted and the potatoes are golden brown on the bottom, slide the rosti onto the serving platter.
Add a little more olive oil to the pan and crack the egg(s) in the pan. When frying multiple eggs, use the shells to hold the whites together for a few seconds so they don’t run together. Flip eggs depending upon desired doneness.
Place eggs on top of the potatoes. Sprinkle on the bacon and garlic and the chopped herbs.
Thanks to Splendid Market for featuring this recipe on a cold and rainy day!