This recipe was borrowed extensively from the oven-baked rosti cake recipe on the BBC Good Food site.
Very tasty, but if I did it again I'd probably use a bigger dish, to increase the surface area / crispyness. Proper comfort food, pair it with meat of your choice and a big heap of veggies to keep with the food optimising...
Ingredients
1.5 kg Maris Piper potatoes, peeled
6 bacon medallions / equivalent fat-trimmed bacon
1 onion
Frylight
Heat oven to 190C / 170C fan / GM5.
Chop the bacon into short strips and dry fry until cooked through.
Boil the potatoes for 5 minutes, drain and plunge into cold water.
When they are cool enough to handle, pat the potatoes dry and grate into a large bowl. Spray each layer with Frylight as you go, to stop the potato sticking together too much (the original recipe uses oil for this purpose - my mixture was quite sticky so I also used my hands to separate it out as much as possible).
Peel and grate the onion (or cheat and blitz in the food processor like I did!). Add this to the potato with the cooked bacon and use your hands to gently mix it all together.
Put a large baking tray in the oven for 5 minutes to warm through.
Spray your chosen cooking dish liberally with frylight. I used my silicon cake tin, which is great for not sticking. If you're worried about the mixture sticking to your dish, line it with greaseproof paper first.
Scatter the potato in your cooking dish, being careful not to pack it down. Spray the top with Frylight. Place on the hot baking tray and bake in the oven for 1 hour 20 minutes, until the potatoes are cooked through and crisp on the top.
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