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Potato rösti with bacon BBQ sauce
A tasty brunch skillet made with all your favourites including crispy potatoes, eggs and bacon.
YIELDS
8
Ingredients
Potatoes
- 2 Yukon gold potatoes, peeled and spiralized (or grated)
Bacon BBQ Sauce
- 4 slices of bacon
- 1/3 cup maple syrup
- 1/3 cup ketchup
- 3 tablespoons soy sauce
- 2 tablespoons dijon mustard
- 2 tablespoons apple sauce
- 1 teaspoon apple cider vinegar
Assemble and Serve
- 1 tablespoon vegetable oil
- 1 egg, beaten
- Salt and black pepper, to season
Directions
Potatoes
- Peel the potatoes. Grate or spiralize them into ribbons and place into a bowl of cold water to soak.
Bacon BBQ Sauce
- Cut bacon rashers into one-inch pieces and place in a cold frying pan over high heat.
- In a bowl combine maple syrup, ketchup, soy sauce, Dijon mustard, apple sauce and apple cider vinegar. Mix well. Add to the pan with crisp bacon and mix. Cook until sauce is warmed through. Remove from heat and set aside until ready to serve.
Assemble and Serve
- Pull the potatoes from the water and place on a clean kitchen towel. Wrap and express as much water as possible from the potatoes.
- Place a cast iron plancha or a cast iron skillet onto the grill pre-heat the grill at medium heat. Just before you add potatoes raise the heat to high.
- Place oil on the skillet. Add the potatoes and season with salt and pepper. Allow to cook for five to eight minutes. Once the sides start to crisp add the egg and brush all over the potatoes. As the egg starts to set, add some bacon bbq sauce to the potatoes. When the bottom looks golden and crisp, use a spatula to flip the potatoes all together.
- Place some of the bacon bbq sauce on top of the now flipped potatoes and continue to cook for another three to four minutes until the now bottom crisps up. Remove and slice into pieces.
- Serve with more bacon bbq sauce. Enjoy!
