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Ingredients
- 2 slices bacon, diced
- 2 tbsp. coconut oil
- 1 cup (70g) mushrooms, thinly sliced
- ¼ cup (25g) green onions, chopped (plus extra for optional garnish)
- ¼ tsp. garlic, minced
- 1 cup (140g) white potato, grated
- 1 egg
- ½ tsp. fine sea salt
- ⅛ tsp. black pepper
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- Place the bacon in a large skillet over medium heat and fry until crispy. Reserve a little bit of the cooked bacon for garnish later.
- Add the coconut oil, mushrooms, green onions and garlic to the pan and sauté for 5 minutes, or until the mushrooms are golden.
- Place the grated potato and egg into a large bowl, season with salt and pepper, and mix well.
- Transfer the potato and eggs to the skillet with the bacon and vegetables. Spread the egg mixture out to cover the skillet. Cook the rosti for 5 minutes over a medium heat, until the bottom is crispy and golden brown. Then flip the rosti over and continue to cook for a further 10 minutes.
- Remove the skillet from the heat and serve with extra bacon and green onions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
