Earlier this week I saw a photo of an egg baked on a potato rosti and decided to make the same thing for our breakfast. No recipe accompanied the picture, but really a recipe wasn’t needed.
Rosti is very easy to make. Basically, just grate a russet potato, squeeze out the moisture and season. It can be seasoned a number of ways. A little garlic or grated onion, herbs, etc…
I browned the roti in a little butter, and then placed it on a parchment covered baking sheet, topped it with an egg and baked it in a 400°F oven just until the egg was set.
Garnished with Canadian Back Bacon and sauteed cherry tomatoes.