Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a hash brown. It is a delicious way to start any day and perfect for lunch or even dinner. This recipe is courtesy of Chef Joel Miele of Recipe 30.
Serves 4 people
4 Medium Waxy Potatoes
75g Melted Clarified Butter
1/4 Tsp Chopped Fresh Thyme
1/4 Tsp Chopped Fresh Rosemary
1 Brown Onion
1 Garlic Clove
6 Rashers Smoky Bacon
2 Spring Onions
4 Tbsp Goat Yoghurt
Using a hand grater or a food processor grater, grate the potatoes finely. Use the length of the potato for longer strands. Hand squeeze any excess liquid and place in a mixing bowl. The dryer the better if you want them crispy.
To the same mixing bowl, add very finely sliced onion, the crushed garlic clove, chopped thyme and rosemary. Season with salt and pepper and mix well.
Melt the butter in a microwave or a narrow saucepan, scoop away any scum from the surface and use only the fat on top and leave the buttermilk sediment on the bottom.
Place a heavy bottomed pan on medium heat, pour in the clarified butter, divide potato mixture into four separate lots. Place four lots in hot pan. Press gently to pack it down only a little. Turn heat to low and leave to cook approx. 10-12 on each side. Once brown, flip over until both sides are equally cooked, you want them nice and brown.
While the potatoes are cooking, cut the bacon into fine strips and place in a dry pan on medium heat. Cook until crispy. Set aside (if need be, re-heat before serving).
Finely slice the washed spring onion (scallion).
Once cooked, place rosti potatoes on a serving plate, add goat yogurt, crispy bacon strips and chopped spring onion (scallion). Enjoy!