Bacon & Spud Rosti

Indulge in the ultimate breakfast delight with our Crispy Potato Rosti topped with flavourful Free Range Middle Bacon, creamy Avocado, Roast Tomatoes, and a dollop of Herby Sour Cream.

  • 40min
  • 10 mins
Bacon & Spud Rosti

What you will need

  • 1kg medium agria potatoes, scrubbed
  • salt
  • olive oil/ butter or ghee
  • ½ cup sour cream
  • 2 tbsp chopped herbs
  • ½ lemon, zested
  • 1 tsp lemon juice
  • 200g Hellers middle bacon
  • 6 - 8 vine tomatoes
  • 2 avocados, halved


  1. Tomatoes - Place the tomatoes on a small oven tray, drizzle with olive oil and season well with salt. Place in a 170 °C oven for about 30 - 40 minutes until cooked but still whole.
  2. Rosti - Meanwhile place the whole potatoes in a medium saucepan and cover with cold water. Bring to the boil, and cook for 5 minutes. Drain and cool enough to handle. Coarsely grate the potatoes on a box grater, or in a food processor. Season with salt. The mix will be quite sticky. Heat a fry pan on a medium heat and add a decent amount of oil or butter to cover the base. Place a portion of the potato mix into the hot fry pan and pat down into a circle. Cook until golden and then flip, patting the rosti down and encouraging a circle. When the other side is golden it’s done. Keep warm in a low oven. You can cook two medium or one large rosti or up to 8 small rosti, depending on the size of your fry pan.
  3. Herby sour cream - Mix all together and season to taste.
  4. To serve - Fry the bacon in a grill fry pan, until cooked. Serve the rosti with the roast tomatoes, half an avocado each, the herby sour cream, and top with the hot bacon.