Appenzoller Rosti Pan Fried Potatoes With Bacon

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From a taste of switzerland. definitely comfort food! potatoes, cheese,and bacon- who could ask for more! the original recipe calls for rass cheese, which is a very pungent semi hard cheese. if you can't find it, use another semi hard cheese.

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Steps

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Cook the unpeeled potatoes in boiling salted water until just tender.

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Drain , cool , and refrigerate overnight.

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Peel and grate the potatoes on a coarse grater.

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Season the potato shreds with salt and pepper.

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Fry the bacon in a large heavy skillet until the fat renders.

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If needed , add enough oil to coat the bottom of the pan.

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Add the potatoes , and mix to combine with the bacon.

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Gently press the mixture into the pan to form a cake.

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Cook for 20 minutes over medium heat until the bottom is golden and crusty.

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Invert a plate over the pan , and turn out the rosti.

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Add a little more oil to the pan , and slide the rosti back in , cooked side up.

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Cook until the other side is golden , about 10 minutes.

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Sprinkle with the grated cheese , cover , and let sit for about 2 minutes , until the cheese is melted.

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Ingredients

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red potatoes, bacon, cooking oil, cheese, salt, pepper