4 large desiree potatoes, peeled
2 Tbsp plain flour
1 tsp sea-salt flakes
Freshly ground black pepper, to season
100ml extra virgin olive oil
4 fried eggs
8 rashers bacon, cooked
1⁄2 bunch chives, finely chopped, to serve
Parsley leaves, to serve
Note: Allow 15 minutes cooking for potatoes
Parboil or steam potatoes for 15-20 minutes (they need to remain firm). Drain and set aside for 15 minutes.
Use the coarse side of a box grater to grate potatoes onto a tray, taking care not to crush shreds. Sprinkle flour and salt over potato, season with pepper and gently toss to coat.
Line a large plate with paper towel. Heat 2 Tbsp of the oil in a large non-stick frying pan or barbecue plate over a medium heat. Form potato into mounds, each the size of a tennis ball. Add to pan and, using an egg flip or spatula, gently flatten mounds to a 15cm disc (keeping shredded texture of potato intact). Cook, in batches if necessary, for 3-4 minutes on each side or until rosti are crunchy, golden and cooked
Put rosti on serving plates. Top each with a fried egg and 2 bacon rashers. Sprinkle over chives, season with pepper and top with parsley to serve.