1Tbspghee or butter(add another 1/2 Tbsp for vegetarian)
3eggs(VERY FRESH & room temperature)
Instructions
Peel and grate potatoes.
Peel and chop onion.
Cut bacon into very small pieces.
Mix together in a bowl and season with about 1/4 tsp salt and 3-4 round to the pepper mill. Set aside.
Heat a oven proof pan (such as cast iron or all stainless steel) over medium heat (not high! MEDIUM).
Preheat oven to 350 F (180 °C).
In the meantime, put grated potatoes into a sieve and press out the water.
Once the pan is very hot, add 1 Tbsp ghee or butter and wait until it just start smoking, immediately add grated potatoes, spread evenly and press down with a spatula.
Fry for about 10 minutes until golden brown.
Flip the roestie by using a plate or another pan lined with baking paper, cover the pan and with oven gloved hands turn over your pan so the roestie falls onto the plate, then slide back into the pan.
Fry for another 8-10 minutes until golden brown, then transfer into the hot oven.
Bake for 12-15 minutes keeping an eye on it to make sure it doesn't burn.
minutes before the roestie will be ready, bring about 2 liters of water in a pot to the boil over high heat.
Lift off the pan wherever needed and then slide onto a plate or cutting board. To cut you will have to wait for it to cool down a bit first. If you don't like the excess oil, tap it with some paper towel.
Once water is boiling reduce to medium low (my stove goes from 1-9 and I turned it down to a little less than 4) and wait for the bubbles to disappear. Only very few small bubbles should be seen on the bottom of the pot with and occasional bubble bursting on the surface. It is a mere simmer.
Crack one VERY FRESH egg (eggs older than a 3 days are too old) into a ramekin or a small glass bowl and then very gently slide the egg out of the ramekin into the water.
Immediately set a timer for 3 minutes.
Lift out the poached egg with a slotted spoon and place on too of roestie.
Repeat egg poaching instruction another 2 times. Do not poach several eggs at a time. Only one by one.