Potato Rosti with Bacon Cheese

Potato Rosti Stuffed With Bacon and Cheese brings a satisfying mix of crispy potato and rich, savory filling that works beautifully for brunch or a hearty snack. The golden crunchy exterior gives way to smoky bacon and melted cheese inside making every bite a delight. It’s straightforward enough to whip up on a weekend morning yet impressive enough for guests.

Why You Will Love This Recipe

• Uses simple ingredients that are easy to find around the kitchen
• Results in a crunchy outside with a gooey, flavorful center
• Balanced mix of textures from the crispy bacon to tender potatoes

I first made these for a weekend brunch and they quickly became everyone's favorite. The combination of smoky bacon and melting cheddar cheese wrapped in crispy potato feels like a little indulgence every time.

Ingredients

• Potatoes: Four large russet potatoes peeled and grated providing the perfect starchy base that crisps up nicely
• Bacon: Six strips of thick-cut bacon cooked and chopped to add a smoky, savory punch
• Cheddar cheese: One cup of shredded cheddar cheese contributes melty richness and sharp flavor
• Onion: One medium onion finely chopped to give a subtle sweetness and aroma when sautéed
• Eggs: Two large eggs help bind the mixture so the rosti holds together during cooking
• Salt and pepper: To season and enhance all the individual flavors

Step-by-Step Instructions

Squeeze Excess Moisture:

Take the grated potatoes and use a clean towel to press out as much liquid as possible. This step is key for crispiness because excess water causes sogginess.

Cook the Bacon:

In a skillet cook the thick-cut bacon over medium heat until it is nice and crispy. Remove it from the pan and save some of the fat left behind as it will be used to sauté the onions.

Sauté the Onions:

Add the chopped onions to the reserved bacon fat and cook over medium heat until translucent and fragrant. This adds a subtle sweetness that balances the smoky bacon perfectly.

Mix the Ingredients:

In a large bowl combine the grated potatoes, cooked bacon, sautéed onions, shredded cheddar cheese, eggs, salt, and pepper. Stir until everything is evenly incorporated.

Form and Fry the Patties:

Heat oil in a non-stick skillet over medium heat. Shape the mixture into patties roughly the size of your palm. Cook each side for four to five minutes until they develop a gorgeous golden-brown crust.

Serve:

Serve your potato rosti hot with fresh herbs sprinkled on top if you have them, or alongside a simple green salad for a lighter contrast.

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My favorite ingredient has to be the cheddar cheese because it melts so beautifully and pairs perfectly with smoky bacon. One memorable moment was making these with my kids who loved helping shape the patties and couldn’t wait to eat them fresh from the pan.

Storage Tips

Leftover rosti can be stored in an airtight container in the fridge for up to three days. To reheat, crisp them again in a hot skillet rather than the microwave so they stay crunchy. You can also freeze them before cooking; just thaw fully and then fry from raw to maintain texture.

Ingredient Substitutions

If you want a different flavor profile try smoked gouda or gruyere instead of cheddar for a nuttier taste. For a vegetarian option skip the bacon and add sautéed mushrooms or caramelized onions to keep richness. Yukon gold potatoes can be used but russets give the best crisp results.

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Serving Suggestions

Serve these rosti cakes alongside a fresh mixed green salad with a tangy vinaigrette to cut through the richness. A dollop of sour cream or a poached egg on top makes for a comforting meal any time of day. They’re also great dipped in ketchup or a spicy aioli.

Frequently Asked Questions

→ How do you prevent the potato cakes from being soggy?

After grating, squeeze out as much moisture as possible from the potatoes using a clean towel to help achieve a crisp texture when frying.

→ Can I use different cheeses in this dish?

Yes, cheddar is traditional, but gruyère or mozzarella can add different flavors and melt beautifully inside the potato cakes.

→ What’s the best way to get the potato cakes golden and crispy?

Cook them in a well-heated non-stick skillet with enough oil over medium heat, allowing 4-5 minutes per side to develop a crunchy crust.

→ Is it necessary to use bacon fat for sautéing onions?

While bacon fat adds smoky flavor, you can substitute with butter or oil if preferred; the onions should be softened and translucent.

→ Can these potato cakes be prepared ahead of time?

Yes, you can assemble the mixture and refrigerate it before cooking. Fry them just before serving for best texture.