Bacon Rosti Recipe
Slimming World Friendly Breakfast, packed with Fibre, Protein and good Carbohydrates — Filling and Nutritious.
This is the perfect Sunday morning breakfast. I say Sunday morning because it’s time consuming and can’t be rushed, but worth the wait!
This recipe is Slimming World friendly, filling and nutritious.
It is packed with a balance of protein, fibre and good carbohydrates, and on the Slimming World plan it is completely Syn-free!
Ingredients
Two eggs
One Bacon medallion — cut into small pieces
Two spring onions — finely chopped
One medium potato-grated
¼ Vegetable stock cube — (Optional) or a pinch of salt
Method
Finely chop two spring onions and place them into a mixing bowl.
Crumble a small amount of a dry vegetable stock cube into the bowl.
Using kitchen scissors cut one bacon medallion into small pieces and add to the bowl.
Grate a medium-sized potato with skin into a clean, dry cloth and wring out as much water as possible.
Add the grated potato to the bowl and mix the ingredients.
Place a clean, non-stick frying pan on the hob and spray with fry light.
Heat the pan and add the mixture. With a silicone spatula, mould the Rosti into a round flat shape.
Leave the pan on a low-medium heat for around ten minutes or until the base has browned.
Spray the top of the Rosti with fry light and flip the Rosti over.
Leave the pan on a low-medium heat for a further ten minutes or until cooked.
When the Rosti is almost ready, spray a clean non-stick lidded frying pan with fry-light and crack two eggs into it. Put the lid on and leave to cook.
Serve the hash onto a plate with the eggs placed on top.
Two factors make this recipe a success;
- The equipment. The frying pans must be clean with the non-stick intact.
2) Wringing out as much water from the potato as possible; If the potato is too wet, the Rosti cannot form a crispy solid base.
