Potato Bacon Rosti

Time to Cook: 
30 min
Time to Prepare: 
15 min
Number of Servings: 
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Rosti is comfort food at it's best-a pancake made of shredded potato, stuffed with bacon and cheese, and fried in butter. How could you go wrong? We like to top ours a poached egg, of course. You can switch up your rosti by swapping the bacon for diced ham, cooked sausage, turkey, or even leave it out altogether to make the dish vegetarian. My family loves rosti for lunch or dinner topped with salsa or Nanny Hudson's homestyle ketchup, with a crisp green salad on the side. Leftovers are fantastic in a lunch cold, but they also re-heat well in an oven.

To re-heat poached eggs, just slip them into a bowl of freshly boiled water and let them sit about 2 minutes before you remove them to a paper towel lined plate. Never, ever put your poached egg into the microwave or it will explode!

Crispy potato stuffed with bacon and cheese-comfort food at it's finest!


1 1/2 lbs (about 4 medium) yukon gold potatoes

4 green onions, finely chopped

1/2 tsp cracked pepper

5 slices of bacon

1 cup sharp cheddar cheese

2 tbsp butter

4 or 5 eggs


1. Peel the potatoes, but leave them whole unless they are very large, and then cut them in half. Set the peeled potatoes in a pot of cold water to cover. Bring to a boil and cook them for about 10 minutes. You want them somewhat cooked but not quite tender. Drain, rinse with cool water and set aside until they are cool enough to handle.

shredded potatoes

2. Shred the potatoes using a box grater. In a large bowl mix the shredded potato with the chopped green onion and pepper.

3. Melt 1 tbsp of butter in a non stick pan over medium heat. Taking half of the shredded potato, pat it into a large 'pancake' in the pan.

potato bacon rosti

4. Top the potato pancake with 1/2 cup of the cheese, then bacon, and the rest of the cheese. Then add the rest of the shredded potato in a layer to cover. This might be hard because the potato will be starchy and stick together, but if you do it in dollops and spread it out with moistened hands, you can make it work. Press down gently and with a spatula, even out the edges of the pancake so that it's round.

5. Cook 10 minutes on medium heat. Then get either a large platter or a pizza pan that is big enough to cover the skillet and set it on top. Using an oven mit to protect your hand, gently invert the rost onto the platter or pizza pan. Set it aside. Add the remaining butter to the pan and swirl it around to melt. Once the butter is completely melted, slide the rosti back into the pan and cook for another 10-12 minutes.

6. Meanwhile, begin poaching your eggs. When they are finished cooking just fish them out of the water and set them on a paper towel lined plate to drain. If the rosti finishes first, you can invert it onto the pizza pan again and set the whole thing in the oven at 250 F to stay warm. 

7. Cut the rosti into about six wedges and serve each with a poached egg on top.

bacon potato rosti