April 22 2022
Delicious, crisp potato rosti, topped with smoky bacon and chilli oil eggs is on the brunch menu for World Earth Day. The brilliant Sam Stern cooks up this super speedy brunch with local produce and our carbon neutral eggs. This year’s campaign is all about highlighting ways to invest in our future and lowering our foodprint. A foodprint measures the environmental impacts associated with the growing, producing, transporting, and storing of our food— from the natural resources consumed to the pollution produced to the greenhouse gases emitted. Small changes make a big difference; start with Respectful.
• 4 maris piper or rooster potatoes (we recommend Root Zero carbon neutral potatoes)
• Lemon juice (optional)
• 1 medium onion
• 2-3 sprigs of fresh thyme
• 1 1/2 teaspoons plain flour
• Seasoning of your choice
• 2 tablespoons vegetable oil
• 20g butter
• 6-9 rashers of bacon (source from your local butcher)
• 1-2 tablespoons chilli oil
• 3 Respectful eggs
• Chives, finely sliced
Grate the potato and place into bowl. Squeeze some lemon juice over the grated potato at this point, to stop them going brown, if it’s taking you a while to prep. Once grated place a handful into the centre of a tea towel, squeeze out as much of the water as you can. Repeat until all the potato is done. Finely dice your onion.
Add the potato to a large bowl with the onion, thyme, flour, seasoning of your choice and egg. Mix thoroughly.
Place the oil and butter into a frying pan over a medium heat. Once foaming, add the potato mix and pat down. Cook for 8-12 minutes until golden brown – carefully sneak a peek to check. Turn up the heat a little if you need. Once golden brown, place a board or plate over the top of your pan. Carefully, making sure it doesn’t slip or slide, turn over the pan with conviction. Add a little more butter and oil to the pan and slide the rosti back in, to cook the other side. This should take 8-12 minutes, but carefully check and fry for longer if you need. Remove and place onto a plate.
Cook your bacon, as crisp as you like and place onto the rosti.
Add your chilli oil to the frying pan over a medium heat and crack in the eggs into the pan. After 30 seconds or so, you can tilt the pan and baste the top with chilli oil. Sprinkle with seasoning of your choice. Cook until you’ve got a solid white but runny yolk.
Plate up the eggs on the rosti and sprinkle with finely cut chives.