sunflower oil, for frying
2 rashers smoked back bacon, cut into small pieces
1 tbsp chopped chives
500g/1lb 2oz floury potatoes, coarsely grated
2 free-range eggs
salt and freshly ground black pepper
Serves - 2
Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside.
Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy.
Put the potato in a bowl, add the chives and bacon. Season with salt and pepper and mix well.
Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture.
Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan.
Cook over a low heat for 5–10 minutes, then carefully turn over.
The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first).
Cook the other side for 5–10 minutes, until golden and crisp.
Heat oil in a frying pan and fry the eggs until cooked to your liking.
Cut the rosti into wedges and divide between plates, top with the eggs and serve.
Recipe adapted from: Good Food