Egg & Bacon Rosti

Egg & Bacon Rosti

Lovely as a brunch with baked beans, or grilled tomatoes.

Serves 4

Core recipe

1 tbsp olive oil (use oil from allowance)

1 onion, finely chopped

4 bacon medallions, diced

900g potatoes, peeled and grated

1 tbsp fresh thyme leaves

4 eggs

Heat oil in a large frying pan, cook onion 5 mins or until softened.

Add bacon and cook 3 mins until crisp and golden.

Add potatoes and thyme, season well.  Press down firmly with the back of a spoon to make a pancake shape, cook for 8 mins over medium heat until underside is golden.  Tip out onto a baking tray and slide back into pan, cooked side up.  Cook 5-8 mins.

With a spoon, make 4 indentations in the rosti mix.  Crack an egg into each one, sprinkle with black pepper, cover pan and cook for 5 mins until eggs are just set.