Oven-Baked Rösti

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 1 Hour 20 Minutes

Ready In: 1 hr 40 mins


8 rashers (slices) - smoked streaky bacon (side bacon)

3¼ lb - floury potatoes (like Maris Piper)

5 tablespoons - olive oil

1 medium - onion

  - salt and pepper

  - butter (for greasing)


  1. Dry-fry the bacon in a hot frying pan (skillet) for 5 minutes until it becomes crisp, then chop it into small pieces and set aside. Peel the potatoes and boil them whole for 5 minutes in salted water. Drain, then place in a bowl of chilled water for a few minutes.
  2. When cool enough to handle, pat the potatoes dry and roughly grate them into a large bowl. Toss the grated potato with oil as you go, to stop them from sticking. Peel and roughly grate the onion and squeeze out any excess juice using your hands, then stir into the potatoes along with the bacon pieces.
  3. Place a baking sheet in the oven for 5 minutes to warm through. Meanwhile liberally grease a 9" (23cm) loose-bottomed cake tin with butter. Scatter the potato mix over the tin (don't pack it down) then dot all over the top with butter. Place on the hot baking sheet and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 1 hr 20 minutes until the potatoes are cooked through and crisp on top.
  4. Serve hot (with an egg perched on top) or as a tasty side dish that goes with just about anything!