Rösti with Bacon and Scallions

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 1 teaspoon kosher salt smoked plus more
• 6 servings olive oil 
• 1.5 pounds baking potatoes peeled
• 6  spring onion divided chopped
• 4 ounces bacon smoked thick-cut chopped
• 3 tablespoon butter unsalted melted

Equipment

• bowl
• frying pan
• paper towels
• aluminum foil
• spatula
• oven mitt

Directions

1. Cook bacon in a small nonstickskillet over medium heat,stirring occasionally, untilmost of fat is rendered andbacon begins to brown, about5 minutes. Set 1 tablespoon ofdark-green part of scallionsaside.
2. Add remaining scallionsto skillet and cook, stirringoccasionally, until bacon iscrisp and scallions are soft, 4–5minutes longer. Using a slottedspoon, transfer bacon mixtureto a paper towel–lined plate.
3. Pour bacon fat into a smallbowl; reserve skillet.
4. Add oliveoil to bowl to measure 3 tablespoons
5. Add butter.
6. Place 2 tablespoons fatmixture in skillet.
7. Pour 2 tablespoonsinto another bowl; add baconmixture. Reserve remaining2 tablespoons in small bowl.
8. Coarsely grate potatoesinto a large bowl. Workingin batches, squeeze potatoeswith your hands to releaseliquid; transfer to another largebowl.
9. Add the reserved baconmixture, 1 teaspoon salt, and pepper;toss to evenly distribute.
10. Heat reserved skillet overmedium-low heat. Scrapepotato mixture into hot skillet,pressing with a spatula into aneven layer. Tent with foil; cookfor 10 minutes, rotating skilletfrequently to avoid hot spots.
11. Remove foil; cook rösti untilbottom is golden brown, about5 minutes longer. Run a siliconespatula around sides and underneathrösti. Invert a large plateover skillet. Using oven mitts,carefully flip rösti onto plate.
12. Heat remaining 2 tablespoons fatin skillet. Slide rösti back in,browned side up. Tent with foil;cook for 5 minutes. Uncover;cook until browned on bottomand potatoes are cookedthrough, about 10 minuteslonger. Gently run spatulaaround sides and underneathrösti and slide onto a servingplate.
13. Sprinkle with reservedscallions and seasonwith more salt, if desired.