Food Tip
Potatoes come in two forms: waxy and mealy. Waxy potatoes include red, Yukon gold or fingerling potatoes, and mealy potatoes include Russet and sweet potatoes. Waxy potatoes hold more moisture and less starch than mealy potatoes. Waxy potatoes also have a thin skin, which makes them ideal for roasting and boiling. For dishes like this, use a waxy potato as it will hold its shape through the cooking process.
Meat Pairing Guide: Bacon
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Canadian Bacon "Rosti" from Switzerland
PREP TIME: 15 MINUTES, SERVES 1
The buttery taste and rich texture of the crisp potato is perfectly complemented by the flavor and leanness of the Canadian bacon. Further, the cheese adds a welcoming gooiness and a tangy aftertaste.
2 store-bought frozen hash brown cakes, thawed or Fresh Rostis*
2 slices HORMEL® NATURAL CHOICE™ Canadian Bacon, diced
2 slices Swiss or Gruyere cheese, shredded
1 tablespoon butter
In large bowl, crumble thawed potatoes. Add diced Canadian bacon and cheese. In small skillet, melt butter. Place rosti mix in skillet. Using a spatula, press down on potato mixture to create a large pancake. Cook 5 minutes or until golden brown. Turn. Cook 4 to 5 minutes longer or until golden brown.
* TRY MAKING IT FROM SCRATCH!
Fresh Rostis
2 cups quartered Yukon Gold potatoes
½ cup chopped onion
In saucepan over high heat, place potatoes. Cover potatoes with water. Cook 12 minutes; drain. Potatoes will not be completely cooked. Cool. Grate potatoes. Combine shredded potatoes and chopped onion.
