Another morning waking up to the ocean at our doorstep, perfect for a potato rosti stack with smashed avocado, poached egg, crispy local bacon tomato and Persian Feta. Just delicious ingredients with beautiful poached free range eggs eggs and bacon from our local Farmers Market. Just a two pan dish if you poach the eggs, a one pan dish if you fry the eggs.

I love the Aldi rosti packs that come in once a year when it is German week at Aldi. Usually that is around September or October. The packs have at least a 18 month use by date and just one pack will make at least enough for four people for dinner or 6 for breakfast. You just cut open the pack and put some of the grated potato into a hot pan, no oil or anything else.

How to make a Potato Rosti Stack with Egg Bacon Avo, Tomatoes and Feta 

Ingredients (for 2)

1/2 Aldi Rosti pack

2 eggs

2 rashers of bacon

1/2 avocado

4 pieces of Persian feta

6 Cherry tomatoes

Method 

• Divide the rosti mix into 4 patties and cook on a medium heat in a pan with no oil for 5 minutes on one side. Then turn over for another 3 minutes

• Set a pot of water to simmer on the stove and poach two eggs to desired softness.

• Place the two rashers of bacon in the pan with the rosti.

• When the bacon is almost cooked, add the cherry tomatoes to the pan and leave for 2 minutes.

• In a small bowl smash the flesh of the avocado with a fork.

• To serve place a rosti on each plate. Spread some avo on the rosti and add the next rosti on the top. Spread some more avo and add the poached egg. Place the bacon, tomatoes and remaining avo on the sides and crumble over the Persian feta.