Heat the oven to 180Â°C. In a bowl make the rostis by combining the rutabaga, potato, and onion and squeezing out the excess liquid. Add the thyme and butter, stir well the firmly shape into 8 cakes.
In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp. Transfer to a baking sheet and bake in the oven for a further 15 minutes. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the center. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes. Serve 2 rosti topped with an egg and a drizzle of hollandaise.
Note: This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.