Pan-Seared Rösti

A grated potato cake, browned in butter until the edges are perfectly crispy. The center remains tender, infused with the smokiness of bacon and the sweetness of melted onions.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 351
• Protein: 11 g
• Carbs: 35 g
• Fat: 17 g

Ingredients

• 800 g Potato ( grated )
• 150 g Smoked lardons ( plain )
• 1 piece Yellow onion ( finely chopped )
• 40 g Minimum butter sweet
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Potato preparation

   Peel and grate the potatoes using a large-hole grater. Place them in a clean cloth and squeeze firmly to extract all water. The flesh must be dry to brown properly.

2. Sweat the garnish

   In a pan, sweat the bacon and chopped onion without browning. Once the onion is translucent and the bacon fat has rendered, remove from heat.

3. Pan assembly

   Mix the potatoes with the bacon and onions in a bowl. In a hot pan with a knob of butter, spread the mixture 2 cm thick and press down with a spatula.

4. Browning and flipping

   Let a crust form over medium heat for about 10 minutes. When the edges turn brown and the cake slides as one piece, flip it using a plate.

5. Butter finish

   Add a piece of butter around the edges to nourish the crust. The cake is ready when it is uniformly golden and feels firm under the spatula.

Chef's tips

• Never wash the potatoes after grating them, the starch is the glue of your cake.
• If the cake doesn't slide in the pan, it hasn't formed enough of a crust yet.

Storage

Keep for 24 hours in the fridge. Reheat in a pan to restore the crispiness.