A recipe for cheese-filled potato rösti topped with spring peas, shallots, and bacon.
Feet stuck at the threshold to the kitchen, I stare at the empty counter, as if it had the answer. I close my eyes, feeling the blackness of my lids and welcoming the quiet escape it offers.
Without letting the light in, I respond, “Mm?”
“What’s for dinner, Mom?”
Breathe. In and out.
“What should be for dinner?” I ask, the black of my eyelids staring back at me. I consider the contents of the fridge, visualizing the produce drawers against the dark canvas before me. I search the pantry without moving my feet.
- 6 medium Yukon Gold or waxy potatoes
- kosher salt
- 2 strips of bacon, cubed
- 1 shallot, thinly sliced
- 2 tablespoons oil (butter, bacon grease, or a neutral oil will work)
- 2 tablespoons chopped fresh parsley
- 2 eggs, if desired