Bacon Potato Cakes

In a small nonstick skillet, set over medium heat, cook the bacon, stirring frequently, until most of the fat is rendered and the bacon begins to brown, about 4 to 5 minutes. Add the chopped onions and cook, until the onions are soft and translucent and the bacon is crisp, about 4 to 5 minutes. Using a slotted spoon, transfer bacon and onions to a paper towel lined plate to drain.

Pour any bacon fat into a small bowl. Add enough olive oil to measure 3 tablespoons. Add melted butter, and place 2 tablespoons of the fat mixture in the skillet and set skillet aside. Place 2 tablespoons of the fat mixture in a separate bowl and add the bacon mixture. Set aside the remaining fat.

Coarsely grate the potatoes over a large bowl. Using your hands and working in small batches, squeeze as much liquid as possible from the grated potatoes and transfer to a large bowl. Add the bacon mixture and season with salt and pepper; toss to blend.

Set the skillet over medium-low heat and heat the fat. Transfer the the potato mixture to the hot skillet, pressing the mixture down with a spatula to form an even layer. Tent with aluminum foil and cook for 10 minutes, rotating the skillet several times to promote even cooking and to avoid hot spots. Remove foil and continue cooking until rösti bottom is golden brown, about 4 to 5 minutes. Run a silicone spatula around the sides and bottom of the rösti. Invert a large plate over the skillet and carefully, flip rösti onto the plate.

Heat remaining fat in the skillet. Slide the rösti back into the skillet, browned side up. Tent with foil and cook for 5 to 6 minutes. Uncover and cook until bottom is golden brown and the potatoes are cooked through, about 6 to 8 minutes longer.