Recipes

Rosti potatoes, crisp bacon, honey, soft goat’s cheese

Rosti potatoes, crisp bacon, honey, soft goat’s cheese. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Apr 4 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 3 large Maris Piper potatoes (400g), peeled and coarsely grated
  • 1 egg, beaten
  • 1 tbsp plain flour
  • ¼ tsp baking powder
  • A few leaves of picked thyme
  • Salt and pepper
  • 50ml sunflower oil
  • 12 rashers smoked streaky bacon
  • 4 tbsp comb honey (runny honey will do)
  • 100g mild creamy goat’s cheese (eg, St Tola)

1 Squeeze any excess water out of the grated potatoes and add the egg, flour, baking powder, thyme, salt and pepper.

2 Cook the bacon on a tray until very crisp, then set aside, keeping any bacon fat to cook the rostis in.

3 Divide the potatoes into four and flatten into circular shapes.

4 Fry over a medium heat in a non-stick pan with the oil and bacon fat. They will take about five minutes each side. You may have to do them in batches. Just keep the cooked ones hot in the oven.

5 To serve, smear the goat's cheese over the top of the rosti, add the honey and top with the bacon.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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