Good things happen when the humble spud – forever on the side – takes to the main stage, in the form of crisp, golden, roesti potato cakes topped with spinach, creamy blue cheese and crisp bacon. It's important to squeeze out the liquid that builds up once you've grated the potato and onion, or the roesti won't crisp and brown.
700g floury potatoes, eg. sebago
½ an onion
2 medium eggs, beaten
1 tbsp finely chopped parsley
1 tsp baking powder
sea salt and black pepper
3 tbsp olive oil
4 rashers streaky bacon, cut into thin batons (check gluten-free if required)
300g baby spinach
150g soft, creamy blue cheese
125g sour cream or labna (hung yoghurt)
1. Peel and coarsely grate the potato (trying for quite long shreds) and the onion, and squeeze out excess liquid. Add the beaten eggs, parsley, baking powder, sea salt and pepper, and mix well with your hands. Divide the mixture into four.
2. Using two frying pans, heat one tablespoon of oil in each. Again, squeeze out any excess liquid from the potato and fry two roesti in each pan, pressing lightly with an egg slice. Fry for six minutes until golden brown, then add remaining oil, flip each roesti and cook the other sides over low heat for four minutes or until cooked through. Drain on paper towel, and keep warm.
3. Fry the bacon for four minutes or until crisp, remove from the pan, drain on paper towel, and keep warm. Wilt the spinach quickly in a pan over high heat, tossing, for one minute, and season well. Mash the blue cheese in a small bowl and stir in the sour cream or labna.
4. Top each roesti with wilted spinach and blue cheese, scatter with bacon and serve hot.
Love your spuds? Try Jill's next-level colcannon with kale.
Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.