Potato Rosti With Spinach And Frisée Salad - cooking recipe

Ingredients

1 lb large red-skinned potatoes, peeled and grated
2 tbsp extra virgin olive oil 1/2 cup more
6 oz thick-cut bacon (4-6 slices), cut into 1/4-inch cubes
1 clove garlic, peeled and finely chopped
1/2 tbsp red wine vinegar
1 head frisee
3 1/2 cups baby spinach leaves

Preparation

Preheat the oven to 325\u00b0F. Line a baking sheet with non-stick parchment.
Place the grated potatoes in a tea towel and squeeze out the excess moisture. Heat 2 tbsp oil in a large skillet set over medium-low heat.
Spoon heaping tablespoons of potato into the pan, flatten with a spatula and season to taste. Cook for 2-3 mins, until the underside is golden and crisp, then turn carefully and cook the other side for 1-2 mins. Drain on a paper towel.
Place on the prepared baking sheet and keep warm in the oven while cooking the remaining rosti.
Return pan to heat and increase the temperature to high. Add the bacon and cook, stirring, for 5 mins, until golden and crisp. Remove the pan from the heat and stir in the garlic, vinegar and, remaining oil. Season to taste with black pepper.
Place the frisee and spinach in a large bowl. Pour the dressing from the pan over and toss well. Top with rosti and serve.