This is a great brunch or lunch dish but for a more substantial meal, add a piece of pan fried cod or sea bass.
- 500g swede coarsely grated
- 500g potatoes coarsely grated
- 1 onion coarsely grated
- 2 tbsp thyme leaves
- 50g butter melted plus extra for frying
- Oil or butter for cooking
- 8 slices streaky bacon
- 4 eggs
- Hollandaise sauce (optional)
- Heat the oven to 180°c, 350°f or gas mark 4.
- In a bowl combine the swede, potato and onion and squeeze out the excess liquid. Add the thyme and butter, stir well the firmly shape into 8 cakes.
- In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp.Transfer to a baking sheet and bake in the oven for a further 15 minutes.
- Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
- While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes.
- Serve 2 rosti per plate topped with an egg and a drizzle of hollandaise if liked.
Recipes & Images courtesy of thinkvegetables.co.uk