Roesti with Shallots and Pancetta

Name: Roesti with Shallots and Pancetta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Kosher salt and freshly ground black pepper; 177 milliliters 1/4 pound pancetta, chopped (about; 177 milliliters large shallots, finely chopped (about; 118 milliliters sour cream; 2 teaspoons picked thyme leaves; 2 Tbsps About vegetable oil; 680 grams (about 3) Yukon gold potatoes

Roesti with Shallots and Pancetta might be just the side dish you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 11g of protein, 28g of fat, and a total of 456 calories. If you have kosher salt and pepper, pancetta, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat 1 teaspoon of vegetable oil in a 10- inch non stick skillet over medium high heat until shimmering.

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Vegetable Oil

Equipment you will use

Frying Pan

Add chopped pancetta and cook, stirring until pancetta is crisp, about 5 minutes.

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Pancetta

Add chopped shallots and cook, stirring frequently, until soft and translucent, about 5 minutes.

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Shallot

Transfer shallots and pancetta to a large bowl using a slotted spoon.

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Pancetta

Shallot

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Slotted Spoon

Bowl

Transfer fat to a cup.

Add enough oil to add up to about 4 tablespoons total fate. Set skillet aside.

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Cooking Oil

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Frying Pan

Using the largest holes on a box grater grate potatoes one at a time.

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Potato

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Box Grater

Place grated potato in the center of a clean tea towel and twist tea towel to drain out liquid over sink.

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Potato

Tea

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Kitchen Towels

Transfer to bowl with pancetta and shallots. Season to taste with salt and pepper.

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Salt And Pepper

Pancetta

Shallot

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Bowl

Add 1 1/2 teaspoons picked thyme leaves and toss to combine.

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Thyme

Wipe out skillet.

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Frying Pan

Heat 1 tablespoon of fat over medium heat, and when shimmering add 1/2 of potato mixture to the skillet. Using a rubber spatula, press into the bottom of the pan and cook until edges begin to look brown, about 6 minutes. Carefully slide roesti onto a plate then place another plate on top. Flip plates over, then slide roesti back into pan and continue to cook until completely crisp, about 7 minutes longer.

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Potato

Equipment you will use

Frying Pan

Spatula