Serves 2 2 slices bacon, diced 2 tbsp. coconut oil 1 cup (70g) mushrooms, thinly sliced 1⁄4 cup (25g) green onions, chopped (plus extra for optional garnish) 1⁄4 tsp. garlic, minced 1 cup (140g) white potato, grated 1 egg 1⁄2 tsp. fine sea salt 1⁄8 tsp. black pepper
What you need to do 1. Place the bacon in a large skillet over medium heat and fry until crispy. Reserve a little bit of the cooked bacon for garnish later. 2. Add the coconut oil, mushrooms, green onions and garlic to the pan and sauté for 5 minutes, or until the mushrooms are golden. 3. Place the grated potato and egg into a large bowl, season with salt and pepper, and mix well. 4. Transfer the potato and eggs to the skillet with the bacon and vegetables. Spread the egg mixture out to cover the skillet. Cook the rosti for 5 minutes over a medium heat, until the bottom is crispy and golden brown. Then flip the rosti over and continue to cook for a further 10 minutes. 5. Remove the skillet from the heat and serve with extra bacon and green onions. 6. Store leftovers in an airtight container in the refrigerator for up to 4 days.
GF DF LC MP V
Prep 10 min
Cook 20 min