- 4 large Red Potatoes
- ¼ cup diced Onion
- ¼ cup diced bacon slices
- Salt and pepper, or Hopkins Inn salt mixture, to taste
- 2 tablespoons melted butter
Wash and boil the Red Potatoes until tender, but not soft; cool in refrigerator. Peel off skins and shred Potatoes using a large grater. Sauté the Onions and bacon until golden brown. Drain off bacon fat. Mix the Onions and bacon with the shredded Potatoes, and season to taste with salt and pepper (or Hopkins Inn salt mixture).
Spread this mixture in a Teflon (non-stick) frying pan and sauté at moderately high heat in melted butter. Do not stir or mix the rösti. The rösti should be turned over when you can see the steam rising through the mixture. If you cannot flip the Potatoes, cover the pan with a plate, turn the Potatoes onto the plate and slide them, sautéed side up, back into the pan. The Potatoes should be thoroughly cooked when the steam can be seen again. Both sides should have a nice, golden brown color.