Rutabaga Rosti with Poached Eggs and Crisp Bacon

Treat yourself and the family with this delicious Rutabaga Rosti with Poached Eggs and Crisp Bacon recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 10minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
  • 17.6 oz rutabaga coarsely grated
  • 17.6 oz potato coarsely grated
  • 1 onion coarsely grated
  • 2 tbsp thyme leaves
  • 1.8 oz butter melted plus extra for frying
  • oil or butter for cooking
  • 4 eggs
  • 8 slices streaky bacon
Servings: people
Units:
Ingredients
  • 17.6 oz rutabaga coarsely grated
  • 17.6 oz potato coarsely grated
  • 1 onion coarsely grated
  • 2 tbsp thyme leaves
  • 1.8 oz butter melted plus extra for frying
  • oil or butter for cooking
  • 4 eggs
  • 8 slices streaky bacon
Servings: people
Units:
Instructions
  1. Heat the oven to 180°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.
  2. 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.
  3. 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.
  4. Note: This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.