Ingredients for Rösti with Bacon and Spring onions

• 4 slices thick-cut smoked bacon (110g), chopped

• 6 spring onions, chopped, divided

• Huile d'olive

• 3 cuillères à soupe de beurre non salé, fondu

• 675g russet potatoes, peeled

• 1 teaspoon smoked salt or kosher salt plus more

• 3/4 cuillères à café de poivre noir fraîchement moulu

• Ingredient info: Smoked salt can be found at specialty stores and saltworks.us.

Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of spring onions aside. Add remaining spring onions to skillet and cook, stirring occasionally, until bacon is crisp and spring onions are soft, 4-5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.

Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 45ml Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.

Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 teaspoon salt, and pepper; toss to evenly distribute.

Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.

Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved spring onions and season with more salt, if desired.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.