Herbed Potato Rösti with Peas, Shallots, and Bacon

  • 6 medium Yukon Gold or waxy potatoes
  • kosher salt
  • ½ cup shelled peas
  • 2 strips of bacon, cubed
  • 1 shallot, thinly sliced
  • 2 tablespoons oil (butter, bacon grease, or a neutral oil will work)
  • 2 ounces melting cheese (like raclette or fontina), shredded or thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 2 eggs, if desired
  1. Parboil whole potatoes in salted water by placing potatoes and salt in a pan. Cover with water and place over high heat. Bring to a boil Turn the burner off and allow the potatoes to sit for five minutes. Drain, rinse, and chill until cold. Refrigerate up to one week.
  2. When ready to prep, grate the potatoes and set aside.
  3. Bring a small saucepan of water to a boil. Add in peas. Boil for 4 minutes. Drain.
  4. In a small skillet, heat bacon on medium heat until nearly crisp. Stir in the shallots and cook until softened, about 5 minutes. Stir in drained peas. Set aside.
  5. Heat half of the oil in a small skillet or cast iron pan over medium heat. Separate potatoes into four equal parts. Place one portion in the skillet, pressing down into a disc-like shape and using a spatula to form. In the center, place half the cheese and half the parsley. Top with another quarter of the potatoes. Cook for 7-10 minutes, until the bottom is golden.
  6. Using a plate, invert the potatoes and flip to the other side. Continue cooking until golden. Repeat with the remaining potatoes and cheese. One cooked, prep your eggs, if desired.
  7. Top the potato rösti with the pea, shallot, bacon mixture and an egg each. Garnish with extra herbs, salt, and pepper, and enjoy.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/herbed-potato-rosti-with-peas-shallots-and-bacon