John Myers
Main Course: Rösti with Wild Garlic with Bacon
The perfect main course: rösti with wild garlic with bacon recipe with a picture and simple step-by-step instructions.
- 300 g Potatoes
- 1 middle Onion
- 1 Egg
- 50 g Bacon
- 15 g Wild garlic
- Nutmeg
- Salt
- Black pepper from the mill
- Sunflower oil
- Grate the potatoes on a coarse grater and squeeze out the water thoroughly. Let the water stand for a moment – the starch separates. Pour off the water, add starch to the grated potatoes.
- Grate the onion as well. Add the egg and spices and mix well. (Up to this point we have a completely normal hash brown.)
- Finely dice the bacon. Cut the wild garlic leaves 3x lengthways, then cut into strips.
- Add both and mix in well.
- Heat plenty of oil in a slightly larger pan. For each hash brown, add a heaping tablespoon of batter to the pan and spread it into a thin flatbread. Fry the hash browns on each side for 2.5 – 3 minutes until crispy.
- Then lay out briefly on a sheet of kitchen paper so that the excess fat is absorbed. Pour in a little more oil, continue to bake until all of the potato dough is used up.
- There was wild garlic tartar sauce and a cool wheat beer.
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