Rosti pancakes

Rally round the rosti! For a crunchy, gooey, crispy, chewy, have-anytime meal, this is the rosti nosh for you. - by Better Homes and Gardens

Marina Oliphant

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Ingredients

• 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.

Step 2

Marina Oliphant
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

Step 3

Marina Oliphant
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.