Oven-baked rösti cake

Contains pork – recipe is for non-Muslims only
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish

  • Prep:25 mins
    Cook:1 hrs 25 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 352
  • fat 17g
  • saturates 6g
  • carbs 44g
  • sugars 2g
  • fibre 3g
  • protein 8g
  • salt 0.6g


  • 5 rashers streaky bacon
  • 1½ kg Maris Piper potatoes, peeled
  • 5 tbsp olive oil
  • 1 small onion
  • butter, for greasing


Emma says...
Crispy, rich röstis are a real treat, but it’s time-consuming to fry them on the stove. This version lets you cook a whole rösti cake in the oven along with the rest of your meal.


  1. Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.

  2. When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.

  3. Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

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