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Egg_in_a_hole_rosti_with_maple_bacon

Egg in a hole potato rosti with maple bacon

Chrissy Dupé

I’ve been keeping things simple lately. I mean, why overcomplicate life when the best things are usually the simplest? And this latest little recipe is no exception.

You all know I love me some bacon and eggs (ok a lot of bacon, and more than a few eggs). I’m also quite partial to a crispy potato rosti.

When I was a kid, I used to love it when mum let us make Toad in a Hole. To the uninitiated, that’s a slice of bread with a hole punched in the middle, thrown into a frying pan with an egg cracked into the hole and fried. Gotta love the 80s.

Not much has changed, really.

This egg in a hole potato rosti with maple bacon is really just a slightly fancier version of faithful old Toady. But instead of bread, the egg is cocooned in a golden nest of crispy potato.

And just like the best things in life, it’s dead simple.

Foolproof maple bacon

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Maple bacon is (apart from being one of the most delicious things in the world), also very easy. All you do need to do is baste it with maple syrup half an hour before you fry it.

The trick is getting a really lovely, crispy rendering on the bacon fat. To do that, you’ll need to put the bacon in a cold pan like you would if you were making crispy skin duck.

You should start the heat on low-medium, then turn it down low for most of the cooking. That’ll give the fat lots of time to render. And it will melt in your mouth when you eat it rather than feeling like you’re chewing on an old rubber band.

Perfect potato rosti

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Remember when you grate the potato to pop it straight into cold water until you’re ready to fry it. Otherwise, it will oxidise and turn a foul brown colour (which is totally harmless, but looks pretty heinous). 

The flipping part is a bit fiddly, but with some patience and expert level flipper skillz, you’ll be face-stuffing in no time.

So if you want to keep it simple this weekend, fry an egg inside a ring of crunchy potato and finish it off with some sweet and salty bacon. What could be better?

Egg in a hole potato rosti with maple bacon recipe

Prep time: 10 mins
Cook time: 20 mins
Serves: 4

Ingredients

4 eggs
4 large potatoes (I use Coliban or Sebago)
8 rashers of good quality streaky bacon, rind removed
2 tbsp maple syrup
Freshly ground salt and pepper
Vegetable oil for shallow frying
Fresh chives for serving

Instructions

Preheat the oven to 150C.

Baste the bacon rashers in the maple syrup, cover and put into the fridge for half an hour.

Peel and grate the potatoes, placing the grated potato straight into a big bowl of cold water until you’re ready to use it (to avoid the air hitting it and it turning brown).

Remove the bacon rashers from the fridge, place them into a cold, non-stick frying pan and heat over low-medium heat until they start to sizzle.

Turn the heat down to low and let the rashers cook on each side for around 6-8 minutes or until fat is nice and rendered and bacon is crispy and golden.

Remove and place on a wire rack in the oven to keep warm.

Add a tablespoon of vegetable oil to a large, non-stick frying pan and heat on medium heat until a small piece of potato sizzles when it’s dropped in.

Drain the grated potato well and pat dry with paper towel or a kitchen towel, squeezing out as much moisture as you can.

Spoon about two tablespoons of potato into patties in the pan and gently flatten into a flat, round shape. Using a pair of tongs, remove a circle of potato from the middle of each of the patties and put back into the shredded potato bowl.

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Turn heat down to low-medium and fry for around 2-3 minutes. Use a wide spatula to carefully flip the rostis over, frying on the other side for around 4-5 minutes until golden brown. Carefully flip back over again and crack an egg into the middle of each rosti.

Cook for a further 4-5 minutes, or until the egg is just set (the white should not be translucent, it should be white and the yolk still runny). Place a lid on the frying pan towards the end to finish off the egg if needed.

Remove rostis from pan onto plates and serve with maple bacon and freshly cut chives.

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Chrissy Dupé

Chrissy is a lover of lists and a self-confessed control freak. Her mission is to help other women with a strong need to be in control learn how to harness the power of their inner control freak and use it for good. Having lived through the devastation that being control freak without focus brings, and going out the other side stronger, Chrissy developed a series of hands-on, zero 'fluff' programs to help women control their freak, instead of letting it run them into the ground. Her philosophy is based on the little-known fact that control freaks are actually born for greatness... and that without them, the world would fall into disorganised chaos. You can find out more at www.controlyourfreak.com. More about the Author