Save Cheese & Bacon Potato Rösti is a deliciously crispy, golden Swiss-inspired dish that beautifully combines smoky bacon and gooey melted cheese with tender starchy potatoes. Whether you’re looking for a hearty breakfast, a satisfying brunch, or a savory side, this rösti offers a comforting taste of Switzerland with every bite.
Save Preparing the potatoes just right—grating and squeezing out moisture—is key to achieving that signature crispness. Combining cherished ingredients like Gruyère or Emmental cheese with tender bacon ensures every bite is rich and satisfying, while fresh spring onions add brightness.
Ingredients
- 800 g (about 4 medium) starchy potatoes, peeled
- 120 g smoked bacon, diced
- 120 g grated Gruyère or Emmental cheese
- 2 tbsp unsalted butter
- 2 spring onions, finely sliced
- 2 tbsp cornflour or potato starch (or plain flour)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp nutmeg (optional)
- 2 tbsp vegetable oil
Instructions
- 1.
- Grate the potatoes using a large-holed box grater. Place in a clean tea towel and squeeze out as much moisture as possible.
- 2.
- In a large mixing bowl, combine grated potatoes, bacon, cheese, spring onions, cornflour, salt, pepper, and nutmeg. Mix thoroughly.
- 3.
- Heat 1 tbsp oil and 1 tbsp butter in a large non-stick frying pan over medium heat.
- 4.
- Add the potato mixture, pressing down with a spatula to form an even, compact layer. Cook for 12–15 minutes until crisp and golden on the bottom.
- 5.
- Place a large plate over the pan and carefully invert the rösti onto the plate. Add the remaining oil and butter to the pan, then slide the rösti back in, uncooked side down.
- 6.
- Cook for another 12–15 minutes until the second side is golden and the rösti is cooked through.
- 7.
- Slide onto a board, cut into wedges, and serve hot.
Zusatztipps für die Zubereitung
To get maximum crispiness, make sure to squeeze out all excess moisture from the grated potatoes. Use a non-stick frying pan around 28 cm in diameter to allow even cooking. Pressing the mixture firmly when forming the rösti encourages a compact, sturdy texture and easier flipping.
Varianten und Anpassungen
For a vegetarian version, swap out the bacon for smoked turkey or mushrooms. Substitute the Gruyère with cheddar if you prefer a sharper cheese flavor. To make individual portions, shape the mixture into smaller patties and fry separately.
Serviervorschläge
Serve your rösti hot, accompanied by a dollop of sour cream or alongside a fresh green salad to balance the richness. It’s also excellent as a side dish to eggs or grilled meats for a complete meal.
Save This Cheese & Bacon Potato Rösti recipe celebrates wholesome ingredients with a simple technique that yields a superbly textured, flavorful dish. Enjoy the rewarding process of crafting this classic comfort food, perfect for sharing with friends or savoring any time comfort and taste matter most.
Recipe FAQ
- → What type of potatoes work best?
Starchy potatoes such as Russet or Maris Piper are ideal for crisp rösti texture and golden color.
- → Can I make it vegetarian?
Yes, replace bacon with smoked mushrooms or turkey, retaining a savory depth without meat.
- → Which cheese should I use?
Gruyère or Emmental add nutty flavor and melt well. Cheddar offers a stronger, tangier taste.
- → How do I ensure a crispy rösti?
Squeeze out potato moisture thoroughly, and fry patiently on medium heat for golden, crunchy edges.
- → Can I make individual portions?
Form small patties with the mixture and fry individually for personal-size rösti creations.
- → Is it gluten-free?
Use cornflour or certified gluten-free flour to keep the dish suitable for gluten-sensitive diets.