Ingredients

• 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

Directions

• 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.