Bacon and Cheese Rosti Recipe

Directions

1. Put the potatoes in a large saucepan. Cover with cool water that goes about 1 inch above the potatoes. Add a generous amount of salt.
2. Bring the potatoes to a boil and then reduce the heat. Simmer the potatoes for about eight to 10 minutes. You’ll know they are done when you can easily pierce them with a fork or knife.
3. When the potatoes are done, drain the water and then chill them for two hours.
4. While the potatoes are chilling, prepare the avocado aioli and cook the bacon.
5. Put the cloves of garlic in a food processor and run it until the garlic is minced. Add the avocado, lemon juice, mayo, salt, black pepper, and dill. Run the food processor until the aioli is smooth. Put the aioli into a small bowl and store in the refrigerator.
6. In a small skillet, cook the chopped bacon until it’s crispy. Transfer it to a paper towel-lined plate. Set it aside.
7. Preheat your oven to 300°F.
8. Peel the potatoes and use a grater with large holes to shred them. Stir in the cooked bacon, so it combines evenly with the potatoes.
9. Melt 4 tablespoons of butter in a 12-inch cast iron skillet over medium-low heat. After the butter melts, add the potatoes and bacon mixture. Season it with black pepper and smoked salt.
10. Using a spatula, gently press down on the potatoes to flatten it out. Cook the rosti for about 15 to 20 minutes, or until the bottom is golden brown and crispy. Occasionally shake the skillet to loosen it.
11. When the first side is done, flip the rosti. Slide it onto a plate and, using a second plate, invert it. Then, slide the rosti back into the skillet.
12. Cut up 1 tablespoon of butter and place around the edges of the rosti, allowing the butter to seep underneath. Season it again with black pepper and smoked salt.
13. Cook the rosti until the second side is golden brown and crispy too — about 10 to 15 minutes.
14. Sprinkle the top with cheese and place it in the heated oven. Allow the cheese to melt, about six to 8 minutes.
15. While the cheese is melting, melt the remaining tablespoon of butter in a non-stick skillet over medium-low to medium heat. Crack the eggs into the skillet and cook for about four minutes. The whites should be set, but the yolk still a bit runny.
16. Take the rosti out of the oven, cut it into quarters and top each piece with a fried egg. Top with avocado aioli, if desired, and garnish with parsley.
17. Serve.

When you’re following this cheese rosti recipe, be sure to use Sauder’s eggs. With our commitment to quality and freshness, you know you’re using an ingredient that’s safe and healthy for you and your family. Use our store locator today to find our eggs at the nearest retailer to you.