Potato Rösti, Bacon & Egg stacks with Tomato relish

Potato Rösti, Bacon & Egg stacks with Tomato relish

Servings 2
Author Alida Ryder


for the tomato & chilli relish (makes approximately 1 1/2 cups)

  • 8 large tomatoes sliced into 1cm slices
  • 1 red onion finely chopped
  • 1 red chilli sliced
  • 4 garlic cloves crushed
  • 2 T olive oil
  • 1 t salt
  • black pepper to taste

for the potato rösti

  • 2 large potatoes grated
  • 1/2 onion grated
  • 2 T flour
  • 1 t salt
  • pepper to taste

to serve

  • 2 fried eggs
  • fried bacon


  • To make the relish, pre-heat the oven to 200°c.
  • Place all the ingredients for the relish in a small roasting tray and place in the oven. Allow to roast for 20-25 minutes until the tomatoes are cooked and starting to darken around the edges.
  • Remove from the oven and break the tomatoes up with a spoon. Place in a container and store in the fridge for up to 2 weeks.
  • To make the rösti, combine all the ingredients and mix well.
  • Heat a few tablespoons of oil in a large frying pan and fry spoonfuls of the rösti mixture until crisp and golden.
  • To serve, stack the cooked rösti with the cooked bacon. Top with a fried egg and serve with the tomato and chilli relish.