Rosti is one of my go to comfort food dishes. The combination of potatoes, onion and bacon is hard to beat. It’s really easy to make and can be served as a light meal or as a side dish.
I was sent some French goats cheese to create a recipe with and this is the result, a Sweet Potato and Bacon Rosti. I substituted sweet potatoes to give it a contrast to the salty cheese and bacon. Also, it is one of my favourite vegetables.
I got 3 different types of goats cheese. There were no name of producers so I can’t say which is which. Each had it’s own distinct characteristics. The favourite was the pyramidal one, creamy and not overly strong as some goats cheese can get.
I used them melted in this recipe but we also had some with just some cheese crackers too. Both ways were delicious.
Goats cheese, bacon and Sweet Potato Rosti
- 500 g sweet potato roughly grated
- 1 pack of bacon
- 1 onion sliced
- cooking oil
- 200 g French goats cheese
- 1 egg
- cut bacon into strips and pan fry in a little oil until brown, remove and set aside
- In the same pan, fry the onion until sott, about 8 minutes.
- Meanwhile, grate the sweet potato into a mixing bowl.
- Use a clean tea towel and squeeze the liquid out of the grated potatoes. The less liquid there is, the more easy it is to crisp up the potato.
- Mix in the fried onions and bacon.
- Place the mix onto a lightly oiled frying pan.
- Pat to from a cake shape
- Don't move it while it cooks
- Fry on medium heat until the under side is brown.
- When the bottom side is brown, very carefully, turn it over and cook the other side. When almost ready, place a few slices of goats cheese on top and place under a frull to melt.
- Serve immediately with some green salad on top.