Time: 40 minutes
Serves: 2 - 4
800g potatoes, cooked in their skins
1 teaspoon salt ½ cup rice bran oil
2 – 4 Woodland free range eggs
4 rashers bacon
Peel the potatoes, grate into a bowl and season with salt and freshly ground black pepper. Heat a heavy based frying pan; add ½ the oil (moving it round so that it comes right up to the rim of the pan). Add the potatoes, spread them out and press them down slightly.
Fry gently for about 10 minutes over low heat. Now press them into a compact pancake shape. Continue cooking for a further 5 minutes.
Turn the Rosti over by placing a plate on top of the frying pan and tipping it upside down onto the plate. Add the remaining oil to the frying pan. Slide Rosti back into the pan. Make 2 indents in the rosti. Break in the eggs. Cover and fry for another 10 minutes over a low heat until the underside has formed a golden crust. Place in a hot oven until the eggs are just cooked.
Serve the finished Rosti seasoned with freshly ground black pepper and rashers of crisp bacon.