Potato and Spinach Rosti with Pea Mash and Maple Bacon

Potatoes are extremely versatile whether you want to boil, mash steam or bake potatoes are really quite amazing. They're cheap to buy, they fill you up and the humble potato can transform even a basic simple meal into a feast. I particularly like the lovely deep red skins of  Albert Bartlett Rooster potatoes; they really stand out from the rest of other potato varieties.

Oh and they make proper crispy, crunchy golden roast potatoes and because they crisp up nicely and are perfect for making rösti.

Potato and Spinach Rosti with Pea Mash and Maple Bacon

Of course Albert Bartlett produces other kinds of potatoes. Look out for the new seasons crop now which are available now in supermarkets; they will be highlighted with stickers.

Here are just a few varieties - click on the link to see the full Albert Bartlett potato range.
Rooster is the classic, main crop potato. Red skin and great for mashing, roasting, baking, gratin etc.

Elfe is a more modern potato flavour, with a slight buttery-ness about the flesh. Yellow skin and great for mashing and baking.

Apache is a distinctive looking baby potato with red and white patched skin and is great for roasting whole, skin-on.
Print Recipe

Potato and Spinach Rösti with Pea Mash and Maple Bacon
Makes 4 Rösti

3 medium sized Albert Bartlett Rooster Potatoes
2 free range eggs
3 spring onions – very thinly sliced
30g baby leaf spinach
4 rashers streaky bacon – each cut in half
1tbs maple syrup
1tbs vegetable oil
Sea salt and black pepper to season

For the Pea Mash:
140g frozen peas
1tbs Snipped chives
8g un-salted butter

Heat the oven to 160C/140C fan or Gas 3
Cook the peas as directed on the packet.  Once cooked remove from the heat and drain well.  Mash with a fork and add the chives along with the butter stirring to combine. Pop the lid back on the saucepan and keep warm (you can turn the heat back on just before you need them) but don’t let then burn.

Pea Mash

Lay the bacon onto a baking sheet lined with non-stick foil and brush both sides with maple syrup. Bake in a pre-heated oven for about 12 minutes.

Wash and dry the potatoes, there’s no need to peel them. Grate the potatoes directly into a large bowl and season with salt. Leave them for just a couple of minutes (much longer and they will go brown) then drain any liquid away from the bowl.

Now add the eggs, spring onions and spinach.  Season with a little pepper and stir gently to mix.

Heat a tablespoon of oil in a large frying pan and spoon the rösti mixture in four equal sized mounds.
Cook for 4 minutes each side until nice and golden, pressing down lightly. Drain on kitchen paper and top each rösti with the pea mash and bacon and serve immediately.

Potato and Spinach Rosti with Pea Mash

Storing Potatoes:
Potatoes are best stored in a cool dark and dry place preferably removed from the plastic bag. This will help them stay at their best for longer and avoids waste.  Jersey Royal potatoes however are best stored in a fridge, apparently it has something to do with their chemistry being different to other potatoes.

What's your favourite potato dish?

In collaboration with Albert Barlett.  All thoughts and opinions are my own.


  1. Yoweee, this is my dream meal on a plate. I am an absolute rosti monster whenever given the opportunity!

  2. Oh this looks so good, I can almost taste the bacon. This would be perfect for brunch or dinner!


Thanks for taking the time to comment - much appreciated.

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