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Bacon, Egg & Tomato with Potato Rostis

Preparation time: 10

Cooking time: 20

Serves: 4

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Big breakfast or late lunch? Any excuse will do for this glorious twist on the classic fry up.

(1) 8 Crowe Farm rashers of back bacon
(2) 400g potatoes, not new
(3) 2tbsp freshly chopped parsley
(4) 4 tomatoes, halved
(5) 4 eggs
(6) Vegetable oil for frying
(7) 4-6 slices bread for toast
(8) Salt and pepper butter

– Get a kettle on while you peel and halve the potatoes.
– Pop the spuds into a pan, cover them with the boiling water, salt it, bring back to the boil and part cook them for 10 minutes only – don’t overdo it.
– Cool the spuds under running water then grate them coarsely.
– Season well and combine with the chopped parsley.
– Heat 2tbsp oil in a frying pan, spoon the grated potato mixture into flattish heaps (as if you were cooking burgers) and cook for 6-8 minutes turning carefully once.
– Transfer to a plate, cover and keep warm.
– While the roasties are cooking, preheat a moderate grill. Lay the bacon onto the grill tray with the halved tomatoes and cook for 6-8 minutes.
– Heat a further 3-4 tbsp of oil in the frying pan, break in the eggs and fry – sunny side up or over-easy.
– Serve the lot up with a hefty pile of hot buttered toast – and watch it disappear!

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