makes 4-6 servings
slices thick-cut smoked bacon (4 ounces), chopped
scallions, chopped, divided
unsalted butter, melted
russet potatoes, peeled
smoked salt or kosher salt plus more
freshly ground black pepper
Cook bacon in a
small nonstick skillet over medium heat, stirring occasionally, until
most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to
skillet and cook, stirring occasionally, until bacon is crisp and
scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer
bacon mixture to a paper towel-lined plate.
Pour bacon fat
into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons. Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons
into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small
potatoes into a large bowl. Working in batches, squeeze potatoes with
your hands to release liquid; transfer to another large bowl. Add the
reserved bacon mixture, 1 tablespoon salt, and pepper; toss to evenly
skillet over medium-low heat. Scrape potato mixture into hot skillet,
pressing with a spatula into an even layer. Tent with foil; cook for 10
minutes, rotating skillet frequently to avoid hot spots. Remove foil;
cook rösti until bottom is golden brown, about 5 minutes longer. Run a
silicone spatula around sides and underneath rösti. Invert a large plate
over skillet. Using oven mitts, carefully flip rösti onto plate.
Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with
foil; cook for 5 minutes. Uncover; cook until browned on bottom and
potatoes are cooked through, about 10 minutes longer. Gently run spatula
around sides and underneath rösti and slide onto a serving plate.
Sprinkle with reserved scallions and season with more salt, if desired.
bacon recipe source: Victoria Granof, Bon Appétit (@bonappetit), December 2011