Our 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. The combination of bacon, egg, and maple syrup may seem unusual at first, but we can assure you that these sweet and salty tastes are a match made in heaven. If you have any vegetarians, you could easily serve their portions without the bacon.The potato rosti cakes are made with both grated potato and parsnip, giving them a festive twist. The rosti are so easy to make, and can be made in advance and frozen, so all you need to do on the day is make the bacon and eggs. Rosti is a Swiss potato dish that is now eaten all around the world. Other similar dishes include latkes, a traditional Jewish potato cake. Potato rosti with poached egg and bacon is an impressive and crowd pleasing brunch recipe that is so easy to make.
- 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.