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Bacon, Cheddar, and Tomato Rosti

Makes: 4 servings
Prep 20 mins Cook 14 mins
Bacon, Cheddar, and Tomato Rosti
Ingredients
  • 1  egg
  • 1  egg white
  • 1  medium  zucchini, shredded (about 1 1/2 cups)
  • 2  slices  packaged ready-to-serve cooked bacon, crumbled
  • 1  teaspoon  snipped fresh oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 4  cups  frozen shredded or diced hash brown potatoes with onions and peppers
  • 2  teaspoons  vegetable oil
  • 1/2  cup  shredded reduced-fat cheddar cheese (2 ounces)
  • 1  cup  halved cherry tomatoes
  •  Fresh oregano sprigs
Directions

1. In a large bowl beat together whole egg and egg white. Stir in zucchini, crumbled bacon, the 1 teaspoon oregano, the salt, and pepper. Stir in frozen hash brown potatoes.

2. In a large nonstick skillet heat oil over medium heat. Spread potato mixture evenly in skillet. Cook for 8 to 10 minutes or until bottom is browned. Using the edge of a nonmetal spatula, cut mixture into quarters. Carefully flip each quarter.* Sprinkle with cheese. Cook about 6 minutes more or until browned on bottom. Serve topped with tomatoes and additional oregano.

From the Test Kitchen*
  • If using diced potatoes, the mixture may fall apart when you try to flip the quarters. If desired, place the quarters on a baking sheet and broil 4 to 5 inches from the heat for 1 to 2 minutes or until tops are firm and starting to brown. Sprinkle with cheese; broil about 1 minute more or until cheese melts. Serve topped with tomatoes and additional oregano.
Nutrition Facts (Bacon, Cheddar, and Tomato Rosti)
  • Servings Per Recipe 4,
  • cal. (kcal) 208,
  • Fat, total (g) 7,
  • chol. (mg) 63,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 10,
  • vit. A (IU) 632,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 374,
  • Potassium (mg) 603,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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