Emmental and onion rösti with fried egg and crispy bacon
- May 2017
- Serves 4
- Hands-on time 60 min, plus cooling
What better reason to get out of bed than for a brunch of crispy, cheesy potato röstis topped with a perfectly fried egg and crispy bacon.
- 31.6g (13.8g saturated)
- 36.2g (6g sugars)
- 4 medium waxy potatoes (about 650g)
- Olive oil for frying
- 50g butter
- 2 red onions, sliced
- 100g emmental, grated
- 200g smoked bacon lardons
- 4 medium free-range eggs
- Handful freshly chopped chives to serve
- Cook the potatoes (whole) in a pan of boiling water for 15 minutes until nearly tender, then put in cold water for 5 minutes to cool. Drain, pat dry with kitchen paper, then chill in the freezer for 15 minutes.
- In a frying pan, heat a glug of oil and 30g butter. Add the onions and gently fry for 25-30 minutes until caramelised. Heat the oven to 120°C/100°C fan/gas ½.
- Grate the cooled potatoes into a bowl and season with salt and pepper. Divide into 8 equal rounds. In a frying pan, heat the remaining butter and a splash of oil. Put 2 of the potato rounds into the pan and use a spatula to flatten. Top each with equal amounts of the caramelised onion (reserve some to serve with the röstis) and grated emmental. Fry for 4-5 minutes, then top with the remaining 4 potato rounds to sandwich the filling. Flatten again, then carefully flip the röstis and cook for 4-5 minutes until golden and crisp and the cheese has melted. Put the röstis on a plate in the oven to keep warm and repeat with the remaining röstis/onions/cheese.
- Wipe out the frying pan with kitchen paper, turn up the heat and fry the lardons for 5-10 minutes until golden and crisp, stirring, then transfer to the rösti plate in the oven.
- Add more oil to the pan if needed. When hot, crack in 2 eggs and fry to your liking. Repeat. Serve each rösti topped with a fried egg, then add the lardons and some reserved onion to each plate. Sprinkle over the chives and serve.
Boil the potatoes up to 24 hours ahead. Cool, wrap in damp kitchen paper, then cling film, and chill.
Cook the onions up to 24 hours in advance and keep in a sealed container in the fridge.
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