Recipe Image

Bacon, Cheddar and Tomato Rosti

  • 20 m
  • 35 m
Diabetic Living Magazine
“This tasty egg and veggie dish is topped with cherry tomatoes and fresh oregano.”


    • 1 egg
    • 1 egg white
    • 1 medium zucchini, shredded (about 1½ cups)
    • 2 slices packaged ready-to-serve cooked bacon, crumbled
    • 1 teaspoon snipped fresh oregano
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 4 cups frozen shredded or diced hash brown potatoes with onions and peppers (see Tip)
    • 2 teaspoons vegetable oil
    • ½ cup shredded reduced-fat cheddar cheese (2 ounces)
    • 1 cup halved cherry tomatoes
    • Fresh oregano sprigs


  • 1 In a large bowl, beat together whole egg and egg white. Stir in zucchini, crumbled bacon, oregano, salt and pepper. Stir in frozen hash brown potatoes.
  • 2 In a large nonstick skillet, heat oil over medium heat. Spread potato mixture evenly in skillet. Cook for 8 to 10 minutes or until bottom is browned. Using the edge of a nonmetal spatula, cut mixture into quarters. Carefully flip each quarter (see Tip). Sprinkle with cheese. Cook about 6 minutes more or until browned on bottom. Serve topped with tomatoes and additional oregano.
  • Tip: If using diced potatoes, the mixture may fall apart when you try to flip the quarters. If desired, place the quarters on a baking sheet and broil 4 to 5 inches from the heat for 1 to 2 minutes or until tops are firm and starting to brown. Sprinkle with cheese; broil about 1 minute more or until cheese melts. Serve as above.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019