The Early Bird: Rösti with Bacon and Leeks Recipe

10 months ago

rosti with bacon and leeks

Did you know that rösti is a traditional Swiss dish? It’s so popular, with many Swiss people considering it as their national dish. And just like the American hash browns, röstis are fried potatoes, grated to be served either as a side dish or a main dish.


Rösti with Bacon and Leeks Recipe
Makes 4 servings


600g Medium-large potatoes, scrubbed clean

4 slices Thick-cut smoked bacon (about 100 grams), chopped into small cubes

6 pieces Local leeks (scallions), washed and trimmed; chopped from the white part up to the light green part; divided

  • Olive oil

3 Tbsps Unsalted butter, melted

1 tsp Smoked salt or kosher salt plus more

¾ tsp Freshly ground black pepper


  1. The day before, place the potatoes in a medium pot, cover with cold water and bring to a simmer. Cook until tender when pierced with the tip of a knife.
  2. Carefully peel the potatoes while still hot. Allow them to come to room temperature then refrigerate the potatoes overnight.
  3. The following day, cook the bacon in a small nonstick pan over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about five minutes.
  4. Add the leeks to the pan and cook, stirring occasionally, until bacon is crisp and leeks are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate. Don’t wash the pan as you’ll use it again soon!
  5. Using the large holes of a box grater, carefully grate the cold, cooked potatoes into a bowl. Add the melted butter, the bacon and leeks, salt and pepper, and mix gently but thoroughly.
  6. Heat a non-stick pan over medium-low heat. Add 2 tablespoons of the olive oil, followed by the potato mixture. Press gently to follow the shape of the pan. Cook for 8 minutes.
  7. Meanwhile, prepare a plate to flip the rösti over, by brushing it with some olive oil. Carefully flip the rösti, using the plate, and slide it back in the pan. Cook for a further 5-8 minutes and serve.


Recipe by Chef David Pardo de Ayala
Photographed by Jerick Sanchez


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