Potato Rosti with Eggs and Crispy Bacon

Submitted by: Courtesy of Lesley Waters

Serves: 4

Ingredients

For best results, you’ll need to use a good quality non-stick pan suitable for use under the grill.

450g (1lb) organic potatoes, peeled
30ml (2tbsp) olive oil
2 small leeks, trimmed and finely sliced, peeled and grated
2 organic carrots, peeled and grated
4 organic eggs
2 tbsp flat leaf parsley, roughly chopped
8 rashers, rindless streaky organic bacon

Method

1. Grate the potatoes, then squeeze out as much liquid as you possibly can with your hands. Set aside on kitchen paper. Pre-heat the grill. Heat the olive oil in a large 25cm (10in) non-stick frying pan. Add the leeks and cook over a medium heat for 2 minutes, stirring until soft and lightly golden.
2. Stir in the potatoes and carrots, then lightly spread out the mixture in the pan. Fry over a medium heat for 10 minutes or until golden underneath.
3. Place the pan under the grill and cook for 5 minutes or until golden on top. Remove from grill and make four indentations in the surface of the rosti.
4. Crack the eggs into the indentations, season and scatter over parsley. Cover with a lid or baking sheet, place back on the hob over a medium heat and cook for 4-5 minutes, depending how you like your eggs cooked.
5. Meanwhile, grill the bacon until golden and crisp.
6. Serve straight away from the pan with crispy bacon and a watercress salad or grilled tomatoes.

More recipes in the Main Course category