- 1 tbsp olive oil
- 200g/7oz smoked bacon, fat removed, chopped
- ½ baking potato, peeled and grated
- 1 tbsp olive oil
- 1 free-range egg
- sprinkling freshly ground black pepper
- For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.
- Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.
- Add the grated potato to the frying pan with the bacon, and mix well to combine.
- Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.
- For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg.