Here's our basic recipe for a rosti, the ingredients are per person, expand accordingly. Use this as a base, don't hesitate to add your favorites to the top or mixed in with the potatoes.
Ingredients1 clove garlic
1 tablespoon chopped raw bacon (we used Citterio "cubetti" pancetta from Trader Joe's)
2+ tablespoons olive oil
3/4 cup shredded potatoes (we used Simply Potatoes - in the green package, usually found in the meat refrigerator)
1 slice of a Swiss cheese, cut into small pieces (we used Gruyere. Raclette or Emmental would be good too)
1 egg
1 tablespoon chopped fresh chives and parsley
Make the rosti in an appropriate sized skillet for the quantity. Have a serving platter or plate on hand on which the rosti will fit (so it should be a little larger than the skillet).
Preparation
Add the bacon to the pan and saute over medium high heat. When they are about 3/4 of the way finished add the chopped garlic. Saute until the garlic is just becoming soft. Reserve garlic and bacon.
Add 1 tablespoon olive oil to pan, allow it to warm. Add shredded potatoes to the pan and lightly pat into a flat, round cake.
When the bottom of the potatoes are brown, turn off the heat. Put the serving platter on top of the pan and using hot pads, flip the pan over to turn the potato cake.
Turn the heat back to medium high, add another tablespoon of olive oil and allow it to warm. Slide the potatoes into the pan, golden side up.
Top the potatoes with the pieces of cheese and cover the pan to allow it to melt.
When the cheese has melted and the potatoes are golden brown on the bottom, slide the rosti onto the serving platter.
Add a little more olive oil to the pan and crack the egg(s) in the pan. When frying multiple eggs, use the shells to hold the whites together for a few seconds so they don't run together. Flip eggs depending upon desired doneness.
Place eggs on top of the potatoes. Sprinkle on the bacon and garlic and the chopped herbs.
