Potato And Bacon Rosti With Poached Eggs

1. 1

   Heat a skillet without oil and fry the bacon for 3-5 mins, turning, until crispy. Remove from the pan and set aside to cool. Finely chop.

2. 2

   Meanwhile, place the shredded potato in a sieve and squeeze out as much liquid as possible. Pat dry with paper towels and place in a large mixing bowl. Add the onion and bacon. Stir in the flour and season with salt and freshly ground black pepper.

3. 3

   Heat the oil in a skillet. Cook large spoonfuls of the potato and bacon mixture for 3-4 mins on each side, until golden and crisp. Remove and keep warm while you cook the remaining mixture, using more oil as necessary. Serve with poached eggs and garnish with chopped chives.

* Per serving · 4 servings · Values may vary.

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