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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crisp bacon rosti with fried eggs