Potato rosti with poached egg and bacon is a comforting brunch dish with sweet and salty flavours. This luxurious dish takes the classic combination of bacon and eggs to the next level.
- 500g Maris Piper potatoes
- 250g parsnips
- 50g butter
- 3tbsp sunflower oil
- 12 rashers smoked bacon
- 2tbsp maple syrup
- 6 eggs
- Peel, then coarsely grate the potatoes and parsnips and squeeze out all the liquid. Season the grated veg and separate into 6 portions, then shape each portion into flat pancake shaped rosti.
- Heat the butter and oil in a pan and cook the rösti for 6-7 mins on each side. Meanwhile, grill the bacon for 20-25 minutes, until crisp and golden.
- A few minutes before serving, poach the eggs in a pan of simmering water. Top each rösti with 2 rashers of bacon and 1 poached egg, then drizzle over the maple syrup.
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