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1
Fry bacon over medium heat until fat is rendered and bacon is almost crisp.
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2
Do not fry it crisp.
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3
Add onion and saute 2 minutes.
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4
Drain fat and set aside bacon & onion.
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5
Peel potatoes and grate.
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6
I use the food processoe for this.
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7
Place in towel and squeeze as much liquid out as possible.
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8
Place in bowl and toss with salt & pepper.
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9
Heat 1 tbsp butter in non stick pan over medium heat.
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10
Place 1/2 potato in pan, arrange in a circle and press down with back of lifter or spoon.
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11
Sprinkle 1/2 the bacon mixture on top.
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12
Fry till crisp and golden on bottom.
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13
(about 5 minutes).
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14
Carefully turn with wide spatula, tucking under any stray bacon and onion.
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15
Fry 5 more minutes.
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16
Carefully place on baking sheet bacon side up and keep warm in oven.
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17
250F - 300F.
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18
Repeat with remaining potato & bacon mixture.
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19
Slice Tomato and season with salt, pepper and oregano.
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20
Bring Water to boil.
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21
Add vinegar.
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22
Gently break eggs into swirling, boiling water ( the swirling helps to keep the egg in a nice round shape).
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23
Simmer 3 - 4 minutes depending on taste.
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24
Remove with slotted spoon and drain on paper towel.
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25
Place Rosti (Poatato) on warmed plates, arrange tomato on top, carefully arrange egg on top of tomato.
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26
Serve immediately.
