Description
No potato Rosti with bacon is incredibly delicious and awesome! The combination of crispy potatoes and bacon is a classic that never gets old. The salty and crunchy flavors of the bacon add a great contrast to the soft, buttery potatoes, creating a truly delicious and satisfying dish.
Ingredients
Units
Scale
- 2 bacon slices, chopped into small pieces
- 2 tablespoons coconut oil or lard (good old bacon fat)
- 1 cup mushrooms thinly sliced
- 1/4 to 1/3 cup chopped green onions (spring onions)
- 1/2 teaspoon minced garlic
- 1 cup shredded or finely sliced cabbage (green or red is fine)
- 2 eggs, whisked
- Salt and pepper to taste
Instructions
- Over medium heat, cook bacon in a large skillet. I cook almost exclusively in a cast iron pan (or medium for smaller rostis) till crispy, reserve fat, and put bacon aside.
- Add coconut oil (or extra lard), mushrooms, green onions, and garlic.
- Saute for 5 min until mushrooms soften and are golden.
- In a large bowl whisk eggs till fluffy (this helps make the Rosti lighter), add cabbage and salt and pepper, and stir through till cabbage is coated in egg.
- Now add this mixture to the pan with mushrooms and add the bacon back. (Keep a little bacon for garnish if you want).
- Press it down with a spatula to shape a flat pancake.
- Cook until the bottom is crispy and golden.
- Flip the Rosti over and cook until the cabbage is soft (about 5-10 min or to your liking).
- Serve with a garnish of extra bacon bits and green onion.
- 1 large Rosti makes a meal for two or if you prefer you can make two smaller rostis.
- If cooking for 1 just refrigerate left over for the next day heating in the microwave.
Notes
Prepared, tried, and tested by Sean from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 rosti
- Calories: 337
- Sugar: 3.3 g
- Sodium: 272.9 mg
- Fat: 29.6 g
- Carbohydrates: 6.6 g
- Fiber: 1.7 g
- Protein: 11.9 g
- Cholesterol: 204.5 mg
