1 pound frozen shredded hash brown potatoes, thawed
1/2 cup shredded Gruyere cheese
1 cup finely chopped onion
1 teaspoon salt
1 pinch black pepper
1/4 cup minced fresh parsley
vegetable oil, as needed
1/2 cup chopped crisp-cooked bacon
Servings: 6
Squeeze out excess water from potatoes. Place potatoes in large bowl. Add cheese, bacon, onion, salt, pepper and parsley; mix well to coat potatoes. In non-stick skillet, over medium heat, heat oil. Measure 1/4 cup potato mixture; press firmly into a ball. Flatten in hand to form 2 1/2-inch pancake; place in pan. Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture. To serve, arrange two rösti potatoes on each plate.
Preparation Time: 20 minutes
Start to finish: 40 minutes
1/2 cup shredded Gruyere cheese
1 cup finely chopped onion
1 teaspoon salt
1 pinch black pepper
1/4 cup minced fresh parsley
vegetable oil, as needed
1/2 cup chopped crisp-cooked bacon
Servings: 6
Squeeze out excess water from potatoes. Place potatoes in large bowl. Add cheese, bacon, onion, salt, pepper and parsley; mix well to coat potatoes. In non-stick skillet, over medium heat, heat oil. Measure 1/4 cup potato mixture; press firmly into a ball. Flatten in hand to form 2 1/2-inch pancake; place in pan. Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture. To serve, arrange two rösti potatoes on each plate.
Preparation Time: 20 minutes
Start to finish: 40 minutes
