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Prep time
15 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Elevate your traditional Mother’s Day brunch this year with Wisconsin Cheese’s Swiss Cheese Rösti! This flavor-filled dish is a warm and comforting way to start the day. Whether using Edelweiss Emmentaler cheese or Deppeler’s Swiss cheese, both rich and nutty options, straight from The State of Cheese, Wisconsin will deliver bold and distinct flavor. Any mom will be thankful to celebrate her special day the Wisconsin Cheese way! Head to the recipe on WisconsinCheese.com for more details! —Wisconsin Cheese
Ingredients
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1 1/2 pounds
russet potatoes
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2 tablespoons
all-purpose flour
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1/2 teaspoon
each salt and pepper
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6 ounces
Edelweiss Emmentaler cheese or Deppeler's Swiss cheese, shredded (1 1/2 cups)
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8
green onions, chopped
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6
thick-cut bacon strips, cooked and crumbled
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4 tablespoons
olive oil, divided
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Additional cooked, crumbled bacon and chopped green onions
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Sour cream
Directions
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Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 20-22 minutes or until potatoes are just tender. Drain. Cool completely. Peel potatoes; transfer to a large bowl. Cover and refrigerate overnight.
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Shred potatoes; return to the bowl. Toss with the flour, salt and pepper. Stir in the swiss, green onions and bacon.
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add potato mixture, pressing into an even layer. Cover and cook until the bottom is golden brown and crisp, about 8-12 minutes. Gently run a spatula around sides and underneath the rösti. (Pan will be hot!) Place a large plate over the skillet. Carefully flip rösti onto the plate.
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Warm remaining olive oil in the same pan over medium heat. Carefully slide rösti into the skillet. Cover and cook for 8-12 minutes longer or until bottom is golden brown. Gently run a spatula around sides and underneath the rösti; slide onto a serving plate. Sprinkle with additional bacon and green onions. Serve with sour cream.
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