20 Mar Loaded Rosti
|Bacon, sliced and browned||2||tbsp|
|Chives, thinly sliced||1||tbsp|
DIRECTIONS Rosti Shred the russet with a box grater, quickly spread it out onto a paper towel and pat dry to remove all excess moisture. Heat a 6 inch nonstick pan on high heat, add the butter and potatoes and drop heat to medium. With a spatula, stir the potatoe then start to press them down on the pan so the excess starts building up the side, season with salt and pepper. Once brown flip the rosti and press down again, use the spatula tuck the sides under the rosti. Cook until brown then drain on a rosting rack. Eggs Fry egg with butter on medium heat in a 3 inch ring mold, cook until whites are set but yolks are runny. Plating Set the rosti in the middle of the plate. Drizzle with sour cream Sprinkle on the bacon and then chives. Finish with the fried egg.