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)
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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