Colin Fassnidge has got all the goods for a solid Father’s Day breakfast. Make his crispy potato, bacon & herb rösti and serve it with fried eggs, feta and rocket for a brekkie Dad will cherish on Sunday. It’s simple enough for the kids to cook, and delicious enough to eat on repeat!
Make sure to save this recipe anytime a fancy breakfast in bed is needed.
Ingredients
Method
Place potatoes in a large saucepan and cover with cold water. Bring to the boil on high heat. Simmer on medium heat for 10–15 minutes or until partially cooked. Potatoes should be firm in the centre when pierced with a sharp knife. Drain and cool.
Heat half the oil in a large ovenproof frying pan on medium heat. Cook bacon for 3–4 minutes, until crisp. Drain on paper towel.
Coarsely grate potatoes into a large bowl. Stir in bacon, potato starch, thyme, sage, green onion and half the lemon zest. Season.
Preheat oven to 200°C/ 180°C fan-forced. Heat remaining oil and butter in the pan on medium-low heat. Add potato mixture, spreading evenly over the pan’s base. Cook for 10–12 minutes, until base begins to crisp. Loosen base if needed with a rubber spatula. Flip rosti, using a plate to help, and slide back into the pan. Transfer to oven. Bake for 10–15 minutes, until golden and cooked.
Serve rosti with eggs, feta, capers, rocket, lemon juice and zest.
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