The best meals in our house are the ones when everyone at the table is happy, and this dish is one of these! Think a giant crispy potato rosti (like a hashbrown), a fried egg with a runny yolk, salty bacon, and some fresh spinach.

I also love how affordable this dish is, everything for under $20. I used lots of Countdown own brand products to keep costs down without compromising on quality and taste.

I fry my eggs in a combination of butter and oil and season them while they are in the pan.

When making the rosti, the key is to get the moisture out of the potatoes, this means you get a crispy potato and the starch sticks them together nicely.

I love cooking like this, simple ingredients, treated well, and the result is simple and delicious. My favourite.

Bacon & Fried Eggs with Potato Rosti

Servings 4


  • 500 grams bacon
  • 4 eggs
  • 8 large potatoes peeled – about 2 kgs
  • 80 grams butter
  • 1 tablespoon Olive oil
  • 1 lemon
  • Salt & Pepper
  • Neutral Oil for frying I use vegetable or canola
  • 50 grams Spinach


  1. Preheat oven to 100 c
  2. Grate your potatoes, I use my food processor for speed!
  3. Place the potato in a clean tea towel and ring out the water.
  4. Then place over a colander and ring out any extra.
  5. Tip potatos into a bowl.
  6. Melt 60 grams of butter, add to the potatoes along with a generous pinch of salt and some pepper.
  7. Mix well.
  8. In a nonstick frying pan, on a medium heat, add some neutral oil, enough to come up about 1cm up the side of the pan.
  9. Place a 1 cup measure of potato mixture into the pan and flatten down with the back of your spoon.
  10. Cook for around 4 minutes, or until golden , then flip and cook on the other side.
  11. Place in the oven to keep warm while you cook the other rosti’s
  12. While the rosti are cooking, cook your bacon.
  13. When you are ready to plate, fry your eggs.
  14. I fry them in a butter & oil combo and season my them while they are still in the pan
  15. To assemble, top your rosti with the egg, add the bacon on the side.
  16. In a small bowl toss a handful of spinach in olive oil, season with salt, and squeeze over some lemon and place on the dish
  17. Serve with lemon wedges