Swede rosti with poached eggs and crisp bacon
- 500g swede, coarsely grated
- 500g potato, coarsely grated
- 1 onion, coarsely grated
- 2 tbsp thyme leaves
- 50g butter melted plus extra for frying
- Oil or butter for cooking
- 4 eggs
- 8 slices streaky bacon
- Hollandaise sauce (optional
- Heat the oven to 180C. In a bowl combine the swede, potato and onion and squeeze out the excess liquid. Add the thyme and butter, stir well then firmly shape into 8 cakes.
- In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp. Transfer to a baking sheet and bake in the oven for a further 15 mins. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
- While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes. Serve 2 rosti topped with an egg and a drizzle of hollandaise.
This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.
Swede rosti with poached eggs and crisp bacon by Alison Clarkson is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at http://alisons.kitchen/index.php/recipes/swede-rosti-poached-eggs-and-crisp-bacon/.