Bacon and potato rosti

Six thin small brown fritters stacked on a white plate with a drop of white sauce on top on bench top.
Tasty bacon bits added. A welcome variation of the popular Swiss potato recipe Rosti. Everybody loves them.

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Appetiser, Lunch, Snack
Servings 4 people


  • 4 medium potatoes
  • 1 pack Farmland thin sliced streaky bacon 125g
  • 1 small onion
  • 3 tbsp plain flour
  • ½ tsp salt
  • ¾ tsp white pepper
  • ½ tsp smoked paprika
  • 2 medium eggs
  • cooking oil for frying
  • sour cream
  • chopped chives


  • Chop the Farmland bacon into small pieces. Cook on a hot non-stick frying pan until golden brown. Transfer the bacon onto a plate lined with Handee kitchen paper towels to absorb the excess fat. Set aside.
  • Peel the potatoes and finely grate with a grater or a food processor. Wrap the grated potatoes in a Handee paper towel and wring out excess water. Roughly grate the onions and wring out excess water in a paper towel.
  • In a large bowl, combine the grated potato and onion, flour, salt, white pepper, smoked paprika, bacon pieces and eggs. Mix well to form a batter.
  • Heat the oil in a large frying pan to medium high(190°C). Drop a spoonful of the batter in the pan and press lightly to flatten. Add a few more to cook in batches. Cook for 3–4 minutes. When the edges are starting to brown, turn over and cook for a further 3–4 minutes or until cooked through and golden.
  • Place the rosti on a wire rack lined with a paper towel to remove excess oil. Sprinkle sea salt immediately. You can also keep in a preheated oven while you tend to rest of the batter.
  • Spoon some sour cream on the rosti and garnish with chopped chives. Enjoy while they are hot!
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