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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the unpeeled potatoes in boiling salted water until just tender. Drain, cool, and refrigerate overnight (or for several hours). Peel and grate the potatoes on a coarse grater. Season the potato shreds with salt and pepper. | 2. Fry the bacon in a large heavy skillet until the fat renders. If needed, add enough oil to coat the bottom of the pan. | 3. Add the potatoes, and mix to combine with the bacon. Gently press the mixture into the pan to form a cake. | 4. Cook for 20 minutes over medium heat until the bottom is golden and crusty. Invert a plate over the pan, and turn out the rosti. | 5. Add a little more oil to the pan, and slide the rosti back in, cooked side up. Cook until the other side is golden, about 10 minutes. Sprinkle with the grated cheese, cover, and let sit for about 2 minutes, until the cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2 1/2	lb		793.7876	180.3032	21.4323	1.5876
bacon	3 1/2	ounces	cubed	224.2445	1.8753	15.8162	16.7985
cooking oil				-	-	-	-
cheese	5	ounces	grated	500.3775	3.3169999999999997	30.3345	40.739000000000004
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.