Bacon and Egg Rösti

Last updated: 13th Aug 2026

Bacon and egg rösti combines crisp grated potato with two classic breakfast ingredients. The rösti forms a crunchy golden base, while smoky bacon and fried eggs turn it into a substantial meal.

It is a good weekend breakfast or brunch when you want something more filling than toast, and the ingredient list is deliberately simple: potatoes, bacon, eggs, onion and a few basic seasonings.

Rösti is a Swiss Alpine favourite, which makes this version a natural fit for a ski-holiday breakfast. Grate and squeeze the potatoes well for the crispiest result, then cook the eggs while the rösti rests.

Ingredients

Method

1. Coarsely grate the potatoes and onion. Put them in a clean tea towel and squeeze very firmly over the sink to remove as much liquid as possible.
2. Tip the potato mixture into a bowl, season with a little salt and plenty of black pepper, then mix well.
3. Cook the bacon in a large non-stick frying pan over a medium heat for 5 to 6 minutes until crisp. Lift it out with a slotted spoon and set aside.
4. Add half the butter and half the olive oil to the bacon fat in the pan. Add the potato mixture and press it down firmly into an even round cake.
5. Cook for 9 to 11 minutes without moving it until the underside is deep golden and crisp.
6. Slide the rösti onto a large flat plate. Invert it back into the pan, add the remaining butter and oil around the edge, then cook for another 9 to 11 minutes until crisp and cooked through.
7. Transfer the rösti to a board and keep warm. Return the bacon to the pan for 1 minute to heat through, then set it aside again.
8. Fry the eggs in the same pan until the whites are set and the yolks are cooked to your liking.
9. Scatter the bacon over the rösti, top with the fried eggs and finish with black pepper and chopped chives or parsley, if using. Cut into wedges and serve.