Photo: Lars Blankers
Potato Rosti with Pancetta and Mozzarella
9 ingredients
15 min + 35 min
4
openrecipes
This Swiss hash brown is crispy, crunchy potato goodness packed with pancetta and melty mozzarella. Perfect as a rustic dinner or simple side dish
Estimated Nutrition (whole recipe, rough)
504
Calories
14g
Protein
21g
Fat
71g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces, weight Pancetta, Diced
- 1 whole Small Yellow Onion, Minced
- 4 cups Grated Yukon Gold Potatoes (for 4 Cups You'll Need Roughly 3-4 Large Potatoes, Peeled)
- 1 teaspoon Salt
- 1 pinch Fresh Ground Pepper
- 2 Tablespoons Plus 1 Teaspoon Olive Oil, Divided
- 4 ounces, weight Fresh Mozzarella Diced
- 1 cup Baby Heirloom Or Grape Tomatoes
- 1 cup Arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes