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Preheat oven to 100 c
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Grate your potatoes, I use my food processor for speed!
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Place the potato in a clean tea towel and ring out the water.
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Then place over a colander and ring out any extra.
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Tip potatos into a bowl.
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Melt 60 grams of butter, add to the potatoes along with a generous pinch of salt and some pepper.
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Mix well.
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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.
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Place a 1 cup measure of potato mixture into the pan and flatten down with the back of your spoon.
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Cook for around 4 minutes, or until golden , then flip and cook on the other side.
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Place in the oven to keep warm while you cook the other rosti’s
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While the rosti are cooking, cook your bacon.
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When you are ready to plate, fry your eggs.
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I fry them in a butter & oil combo and season my them while they are still in the pan
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To assemble, top your rosti with the egg, add the bacon on the side.
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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
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Serve with lemon wedges