If you follow me on Snapchat, you saw that I attempted to cook a rosti from Bon Appetit.
Let’s just say that the name for the folder that holds the pictures for this post is labeled “rosti fail 2015.”
I think some things are better left for the pros, ya know?
A rosti is like the Swiss version of hash browns. I was very excited to make the recipe, but it was too darn hard to flip – I kept burning myself and screaming expletives, so I gave up.
Here’s the fail picture (yes, I fail a lot in the kitchen!)
Instead, I decided to make a mini version (perfect for two!) This way, you don’t have to deal with inverting anything into a plate and then transferring it back into the pan and blah, blah, blah.
This recipe is easy and quick – and doesn’t require any pre-cooking of the potato noodles- simply add the noodles, bacon and scallions into a skillet, pour over the egg and let cook for 15-20 minutes until the potato noodles are cooked through.
Having said that, if you want to speed up the process, you can pre-cook the potato noodles. Then, it won’t take much time to cook the hash brown cake – it will cut the time in half (although you still have to take the time to cook the potato noodles first, so all in all, it’s the same amount of time – and all preference.)
I’m a big hash brown gal, but I hate that when you go to a restaurant, hash browns are usually always cooked with butter and they leave that greasy taste in your belly.
This mini hash brown cake gets all its fat from the bacon, so there isn’t much extra cooking fat needed.
Serve this alongside scrambled eggs, baked beans, breakfast sausage or even some sauteed spiralized apples for a diner-quality meal!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 3 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 slices bacon, chopped
- 2 scallions, chopped
- ½ pound red potato (or a little smaller)
- salt and pepper, to taste
- 1 egg, beaten
- 2 teaspoons extra virgin olive oil
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until bacon begins to brown, about 5 minutes.
- Reserve about 1 tablespoon of scallions and then add in the rest to the skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, about 5 minutes.
- While the bacon cooks, spiralize the potatoes with Blade D and set aside in a large mixing bowl. Once bacon/scallion mixture is done, add to the large mixing bowl and toss together and season generously with salt and pepper. Let cool for 2 minutes and then add in the egg and toss again.
- Heat a small 8” skillet over medium-low heat. Once heated, add in the potato noodle mixture and pat down with a spatula. Cook for 5-7 minutes. Then, put a plate on top and flip the skillet over and empty the noodle cake onto the plate. Then, add the olive oil to the skillet and slide the potato cake (browned side up) onto the skillet and let cook for another 5 minutes or until potatoes are cooked through. While it cooks, press down with the spatula to compress the potatoes.
- Transfer the potato cake to a serving dish and garnish with reserved scallions.