Potato Rosti with Eggs & Kurobuta Bacon
Chad Montano
1 to 2 people
10 minutes
20 minutes
1195
American
Brunch
When I think of breakfast, I go right to eggs, bacon, and potatoes. This dish takes these basic ingredients and makes a simple but elevated presentation that my family and I enjoy. The golden brown potato rosti adds crunch and texture. It’s the perfect vessel for creamy scrambled eggs and crispy, salty bacon.
Ingredients
4 slices Kurobuta Bacon
1 large russet potato
4 cage-free eggs
½ tablespoon fresh goat cheese
1 green onion, chopped
1 teaspoon sea salt
2 knobs unsalted cold butter
pinch of black pepper
olive oil
Directions
Cook bacon in skillet.
Wash and dry the potato. Grate into shreds using the large holes of a food grater. Transfer potato shreds to a piece of cheesecloth or dish towel, wrap tightly, and squeeze out excess water. Transfer to a bowl, season with salt and black pepper.
Preheat a medium skillet over medium heat. Add enough olive oil to coat the pan (about 2 tablespoons). When hot, add potatoes and press down tightly with a spatula. Cook 3 to 4 minutes until edges are golden. Flip onto a plate, add more oil, and cook the other side 3 to 4 minutes until golden brown. Transfer to a plate and sprinkle with sea salt.
Crack eggs into a bowl and beat vigorously. Add butter to the skillet, then eggs. Cook over low heat, constantly mixing, until almost done. Add goat cheese, remove from heat, and continue stirring until creamy.
To serve, plate the potato rosti and top with eggs, bacon, and green onion. Enjoy!