Bacon, Cheddar, and Tomato Rosti

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 14 mins

Bacon, Cheddar, and Tomato Rosti

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Directions

  1. In a large bowl beat together whole egg and egg white. Stir in shredded zucchini, crumbled bacon, the 1 teaspoon oregano, the salt, and pepper. Stir in frozen 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 the bottom. Serve topped with tomatoes and oregano sprigs.

From the Test Kitchen

*Tip:

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 oregano sprigs.

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Nutrition Facts (Bacon, Cheddar, and Tomato Rosti)

  • Per serving:
  • 208 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 63 mg chol. ,
  • 374 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 10 g pro.
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