Ingredients
200g/8oz potato
1 onion, thinly sliced
50g/2oz parmesan cheese, grated
1 tbsp parsley, chopped
1 tbsp olive oil
4 rashers bacon
2 eggs
Method
Peel & coarsely grate the potato. Dry the potato by wrapping it in a clean tea towel & wringing out the excess water. Put the potato in a bowl, add the onion, cheese, parsley & 1 lightly beaten egg.
Heat the oil in a large pan. Shape the mixture into 4 rounds & cook for 4 minutes until golden brown, then turn over & cook on other side.
Grill the bacon while the rosti are cooking.In a boiling pan of water, crack the 2 eggs into the water & cook gently until the white of the egg is cooked through.
Serve the rosti cakes on a plate with the bacon & poached egg.
