Potato Rosti With Spinach And Frisée Salad

1. 1

   Preheat the oven to 325u00b0F. Line a baking sheet with non-stick parchment.

2. 2

   Place the grated potatoes in a tea towel and squeeze out the excess moisture. Heat 2 tbsp oil in a large skillet set over medium-low heat.

3. 3

   Spoon heaping tablespoons of potato into the pan, flatten with a spatula and season to taste. Cook for 2-3 mins, until the underside is golden and crisp, then turn carefully and cook the other side for 1-2 mins. Drain on a paper towel.

4. 4

   Place on the prepared baking sheet and keep warm in the oven while cooking the remaining rosti.

5. 5

   Return pan to heat and increase the temperature to high. Add the bacon and cook, stirring, for 5 mins, until golden and crisp. Remove the pan from the heat and stir in the garlic, vinegar and, remaining oil. Season to taste with black pepper.

6. 6

   Place the frisee and spinach in a large bowl. Pour the dressing from the pan over and toss well. Top with rosti and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.